Name: Strawberry pancakes with amaretto syrup
Total time: 1 h
Yield: Makes 24
Ingredients: 50g whole blanched almonds, roughly chopped; 4 tbsp icing sugar; 4 tbsp amaretto; 150ml maple syrup; 250g plain flour; 3 tbsp golden caster sugar; 1½ tsp baking powder; 3 tbsp butter, melted; 350ml whole milk; 2 eggs, large; ½ tsp vanilla extract; 200g strawberries, cut into thick slices; whipped or mascarpone to serve double cream

SUGARED ALMONDS

50g whole blanched almonds
roughly chopped
4 tbsp icing sugar

AMARETTO SYRUP

4 tbsp amaretto
150ml maple syrup

STRAWBERRY PANCAKES

250g plain flour
3 tbsp golden caster sugar
1½ tsp baking powder
3 tbsp butter
melted
350ml whole milk
2 eggs
large
½ tsp vanilla extract
200g strawberries
cut into thick slices
whipped or mascarpone to serve double cream

Method

step 1
Heat the oven to 180c/fan 160c/gas 4. Put the almonds on a lined baking tray with the icing sugar and bake for 2 minutes. Shake and put back for 2 minutes.Remove and cool.
step 2
Bring the amaretto and maple syrup to a boil in a pan. Simmer until thickened then remove from the heat. You can reheat it just before serving.
step 3
Put the dry ingredients in a bowl with a pinch of salt. Pour the wet ingredients into the centre and gently mix. Stir until just combined. Heat a non-stick frying pan until hot. Brush with some oil and pour in 3 small pancakes. When bubbles start appearing, press a strawberry slice into the batter. Turn the pancakes over and brown on the other side. Keep warm in a low oven while you make the others. Sprinkle with sugared almonds and serve with cream, amaretto syrup and the remaining sliced strawberries.