Are you planning to celebrate Shrove Tuesday or Pancake Day this year? I flipping’ well will be!
Traditionally a time to use up the last of the fatty and rich foods before Lent, it’s a great time to get back to some basics and perhaps get the family in on the action of cooking from scratch.
The flip (or down side) might be a few pancakes stuck to the ceiling (my over zealous son has scored a few in his time)! But the upside is that you probably have everything you need to get started in your storecupboard. Good news when the weather is pretty grim and a trip to the shops isn’t appealing.
This year instead of the usual large thin crepe style pancakes I usually make I’m going for a Scotch type pancake that doesn’t have to be tossed. Scotch pancakes are more like the American-style pancakes (also known as drop scones in Scotland). My delightful combo of pancakes and strawberries I am sure will be a winner. There are also plenty of strawberry offers around at the moment (in anticipation of Valentine’s Day?) and Viva strawberries are at their best in February.
VIVA! STRAWBERRY SCOTCH PANCAKES
50g/4 tbsp low-fat spread or light butter
1/2 tsp ground cinnamon
4 tsp Splenda granulated sweetener
225g/8 oz (about 16) Viva strawberries, sliced
200g/2 cups plain/all-purpose flour
11/2 tsp baking powder
300ml/11/4 cups skimmed milk
low-fat cooking spray
200g/7oz fat-free thick Greek yogurt
1. Place the spread or butter, cinnamon and Splenda in a small pan and melt over a low heat. When sizzling, add the sliced strawberries, toss to coat then turn off the heat.
2. To make the pancakes, whisk the flour with the baking powder, egg and milk until smooth. Heat a heavy-based, non-stick frying/saute pan and spritz generously with low-fat spray. Pour small amounts of the batter into the pan (about 2 tbsp per pancake) and cook until the top has bubbled and dried. Flip over and cook the other side until golden. Remove and keep warm while cooking the remaining batter.
3. To serve, reheat the strawberry mixture over a gentle heat. Place a pancake on each warmed serving plate and spread with a little of the yogurt (sweeten the yogurt with more Splenda if liked). Arrange some of the sliced strawberries on top. Continue to layer in this way until all the pancakes have been used up. Top the stack with any remaining strawberry slices and drizzle with the cinnamon flavoured buttery juices. Serve at once.
WLS PORTION: 1/4-1/2
CALORIES PER PORTION: 315
Image courtesy of Viva Strawberries www.vivastrawberries.com