Pancakes with Mackays Strawberry Preserve with Champagne
2
10 min
10 min
Ingredients
- Mackays Strawberry Preserve with Champagne
- 195g all-purpose flour, spooned and leveled
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon of fine sea
- 295ml milk
- 1 large egg
- 70g unsalted butter, melted and cooled plus more for pan
- 2 teaspoons vanilla extract
Method
- In a bowl, combine all the wet ingredients and set aside.
- Combine all the dry ingredients in a separate bowl and create a well in the middle. Pour in the milk mixture and mix until just combined.
- Preheat a pan over medium heat and brush with the extra melted butter. Scoop the batter onto the pan using a ¼ cup measure and gently spread.
- After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until they’re lightly browned and cooked through.
- Enjoy warm, topped with Mackays Strawberry Preserve with Champagne and fresh fruit.
