Start by whisking together the dry ingredients: plain flour, baking powder, sugar, and salt. Pay attention to the texture; it should be light and airy. This step is crucial as it combines the leavening agent with the flour, creating a uniform mixture. Set this bowl aside while you prepare the wet ingredients.
Next, melt the butter in a microwave-proof jug. Make sure the jug is large enough to accommodate all the wet ingredients, which minimizes cleanup later on. The butter should be completely melted but not bubbling. Allow it to cool slightly before moving on to the next step.
In the same jug, whisk together the melted butter, egg, vanilla essence, and milk. It’s important to mix these until fully combined; the mixture should be smooth and slightly frothy. The combination of wet ingredients is what brings moisture to your pancakes, ensuring they don’t dry out.
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently whisk them together until just combined. Don’t worry if there are a few lumps; they’re perfectly fine! Overmixing can lead to tough pancakes, so it’s better to leave it a bit chunky.
Once combined, let the batter rest for about 10 minutes. This resting period is vital as it allows the gluten in the flour to relax, leading to fluffier pancakes. If you have more time, feel free to let it rest longer!
While the batter is resting, prepare your strawberries. Dice them into 1cm cubes, ensuring you remove the leaves. The strawberries should be fresh and vibrant, which will enhance the flavor of your pancakes when folded in.
After resting, gently fold the diced strawberries into the pancake batter. Be careful not to overmix; you want the strawberries evenly distributed without breaking them down too much.
Heat a non-stick pan over medium heat. It’s crucial that the surface is flat for even cooking. Add a small amount of butter or oil to the pan, using a pastry brush if you have one, to ensure a thin, even layer. This will help achieve that perfect golden-brown crust.
Once the pan is hot, scoop about one-quarter cup of batter and pour it onto the heated surface. Don’t worry if the pancake isn’t perfectly round; the lumps of strawberry will ensure a unique shape! Depending on your pan size, you can usually fit about four pancakes at a time.
Watch for small bubbles to appear on the surface of each pancake. When you see them burst, it’s time to flip. The pancakes should look golden brown around the edges. Once flipped, the second side won’t take long to cook. Keep an eye on them to ensure they’re cooked through but not overdone.
