Pancakes with strawberry coulis


  • 125 g plain flour
  • 200ml semi-skimmed milk
  • 2 eggs
  • 15g caster sugar
  • 25g butter
  • 6g fast-action dried yeast

For the coulis:

  • 250g strawberries
  • 200g icing sugar
  • 2 tablespoons lemon juice


  1. In a bowl, whisk the yolks at low speed. Add the milk and then the melted butter and continue to whisk. Sift in the flour and yeast and add to the mixture, continuing to whisk.
  2.  Next, in a clean bowl, whisk the egg whites on the highest speed, until stiff peaks form. Add in a teaspoon of sugar at a time, until the mixture is glossy and the sugar is all used. Add the egg whites to the yolk mixture, carefully folding in, to avoid knocking out the air.
  3. Heat a non-stick pan over medium heat with a little butter. Spoon in ½ a ladle of batter into the centre of the pan.
  4. Turn the pancake when bubbles form on the surface. The base should be golden. Cook both sides well and continue until the batter runs out.
  5. To prepare strawberry coulis, cut strawberries in half, removing the stalk. Using the hand blender, blend the strawberries until smooth. Add 2 tablespoons of lemon juice, icing sugar and blend for a few more seconds. Use a sieve to ensure the coulis is smooth.
  6. Serve the pancakes hot, with a drizzle of strawberry coulis.

Products used


Hand Blenders, Cream, 50's Style
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Kitchenware, Cookware, Frypans, Cream, 50's Style , 28 cm
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