Strawberry Griddle Cakes

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“This makes a very nice breakfast dish when strawberries are in season. I found it works better if the strawberries are either chopped and added to the batter, or to make the batter without the strawberries and lay slices of strawberry on the uncooked side of the pancake before flipping over to cook the other side. The accompanying sauce is lovely served over ice cream, if you have any left over from breakfast.”

Ingredients Nutrition


  1. To make the sauce, heat the wine, vanilla pod and sugar in a large pan until the sugar has dissolved.
  2. Bring the liquid to a boil, then take off the heat.
  3. Drop in the strawberries, cover with a lid and leave the fruit to steep until cool.
  4. For the griddle cakes, sift the flour, cinnamon, baking powder and a pinch of salt into a large bowl.
  5. Stir in the sugar.
  6. Make a well in the mix and add the egg, lemon juice and milk to make a batter.
  7. Add the chopped strawberries to the mix.
  8. Heat a non-stick pan and melt a little salted butter.
  9. Add spoonfuls of the batter to the pan to make small, thick pancakes.
  10. Cook over medium heat until bubbles start to appear on the surface of the griddle cakes - about 2 or 3 minutes.
  11. Flip over and cook for another 2 to 3 minutes.
  12. If cooking in batches, keep the cooked ones warm in a low oven while you finish the rest.
  13. Serve the griddle cakes warm with the strawberry sauce.

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