Ingredients

• 100g/3½oz self-raising flour
• 2 free-range eggs
• 300ml/10fl oz milk
• 1 lemon
• zest only
• 1 tbsp vegetable oil
• 100g/3½oz strawberries
• chopped
• ½ orange
• zest and juice
• 1 tsp caster sugar
• 50ml/2fl oz champagne
• 50g/2oz clotted cream
• 1 tsp icing sugar
• 1 vanilla pod
• split and seeds scraped out
• mint sprig
• to garnish

Directions

• To make the pancakes
• in a large bowl whisk together all of the pancake ingredients
• except for the oil
• to form a thick batter.
• Heat the oil in a crepe pan
• then ladle spoonfuls of the mixture into the frying pan.
• Fry the pancakes for one minute on both sides until coloured
• then pile up on a warm plate.
• To make the strawberry compote
• in a frying pan heat the strawberries with the orange zest and juice and the sugar.
• Add the champagne and cook down until the liquid volume is reduced by half.
• To make the vanilla cream
• mix the clotted cream with the sugar and vanilla seeds.
• Serve the pancakes on a warm plate with the strawberry compote spooned around. Garnish with a spoonful of the vanilla cream and a sprig of mint on top.