Ingredients
For the mini pancakes
100g/3½oz chickpea or plain flour
100g/3½oz self-raising flour
pinch baking powder
1 tbsp caster sugar
100ml/3½fl oz milk
25g/1oz butter
For the strawberry coulis
6 strawberries, hulls removed
2 tsp caster sugar
1 tbsp water
To serve
6 strawberries, hulls removed, cut in half
3 tbsp double cream, whipped until soft peaks form when the whisk is removed
Method
1. For the mini pancakes, mix the chickpea or plain flour, self-raising flour, baking powder, caster sugar and half of the milk in a bowl until well combined. Add the rest of the milk little by little as necessary to make a thick batter the consistency of double cream.
2. Heat the butter in a frying pan over a medium heat. Add a ladleful of the batter, swirl the frying pan until the batter is evenly distributed, and fry for 2-3 minutes on each side, or until both sides of the pancake are golden-brown. Repeat with the remaining batter.
3. For the coulis, blend all of the coulis ingredients in a food processor until smooth. Pour through a sieve into a bowl.
4. To serve, arrange the pancakes on a serving plate. Spoon the fresh strawberries on top, then the whipped cream. Pour the coulis around the edge of the pancakes.
