• Organic
  • Free Range
  • Vegetarian
  • Vegan
  • Gluten free
  • Grass Fed

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Light, fluffy pancakes with fresh strawberries for a deliciously indulgent breakfast.

Makes around 16 - 20 pancakes depending on size.


350 ml buttermilk
1 egg
50g unsalted butter (melted)
10ml vanilla extract
125g plain flour
40g caster sugar
3g bicarbonate of soda
2g bicarbonate of soda
4g salt
1 punnet strawberries


1. Put the wet and dry ingredients into separate bowls, Whisk each one lightly.

2. Add roughly half of the dry mix into the wet and whisk smooth, not too long.

3. Add the remainder of the dry mix and barely whisk together.

4. Make sure all of the flour is mixed in, You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher.

5. The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the bicarbonate of soda and baking powder to perform their magic.

6. Roughly chop around 2/3 of your strawberries and mix into the batter. Keep the rest for serving.

7. Heat the pan on the lowest setting on your stove top as it is easy to burn pancakes and put in a few drops of oil.

8. Drop a 1/4 cup scoop of batter onto the pan. You should hear a slight sizzle when you pour the batter; if it sizzles loudly, or big bubbles form as you pour, the heat is too high, turn it down.

9. Flip the pancakes after around 90 seconds.

10. Serve with remaining strawberries and dust with icing sugar.