You can’t have Wimbledon without strawberries and cream. Every year during the event, people munch their way through roughly 28,000kg of juicy English strawberries. Even if you don’t have tickets to the tennis, you can still enjoy a taste of summer sweetness with Nielsen-Massey’s Strawberry and Vanilla Cream Pancake recipe below.
This recipe, made using Nielsen-Massey vanilla extract, arguably the best vanilla extract in the world, gives the old time favourite combination a refreshing twist. The indulgent vanilla cream complements the fresh tartness of the strawberries, which sit on a blanket of fluffy pancakes. This recipe is a winner – game, set and match!
Strawberries, Raspberries & Vanilla Cream Pancakes
Ingredients: (makes 4 servings) 250g Allinson Nature Friendly Plain White Flour 2 eggs 1 pint whole milk ½ tsp Nielsen Massey Vanilla Extract 50g butter 300ml whipping cream Strawberries, raspberries, blueberries and/or seasonal fruit of your choice Silver Spoon icing sugar for dusting
Method Sieve the flour into a bowl and whisk together with the eggs. Slowly whisk in the milk, making sure you disperse any lumps. Heat a little oil in a large frying pan, tilting the pan to cover the whole surface. When the oil begins to sizzle add a ladle of pancake mix, tilting the pan so the mix covers the whole surface. Cook for a minute on the first side and then flip or turn over with a palette knife and brown on the other side. Place the pancake on a plate and place a square of greaseproof on top. Repeat until all the mixture has been used. Whip the cream and add the Nielsen-Massey vanilla extract. Prepare the fruit, cutting it into bite-sized pieces if necessary. Take one of the cooked pancakes, spread a generous spoon of cream over half of one side, top with a generous hand full of fruit and fold in half. Repeat with all the pancakes. Dust with icing sugar and enjoy!