• Prep Time
    20 minutes
  • Cook Time
    2-3 minutes
  • Difficulty
    medium
  • Serves
    6
  • Author
    Matt's Kitchen

Breakfast, Snacks, Quick & Easy, Seasonal

Strawberry & Rhubarb Stuffed Pancakes

Try something new and exciting this Pancake Day with our delicious Strawberry & Rhubarb Stuffed Pancakes!

Send CBD11609-134E-4781-B531-727418A5E9EB

tsp St. Dalfour Strawberry & Rhubarb Preserve

100g plain flour

tsp baking powder

5 tsp caster sugar

tsp cinnamon

a pinch of salt

110ml milk

1 medium egg

tbsp melted butter

Method

Mix together your sifted flour, baking powder, caster sugar, cinnamon and salt into a bowl

Whisk together the milk, eggs and melted butter before pouring into your dry mix

Combine until you have a smooth batter

Place in the fridge for 10 minutes to slightly firm the batter

Heat your frying pan over a medium heat and grease with a little butter

Add a ladle of batter and let it spread before adding 1 tsp of your St. Dalfour Strawberry & Rhubarb Preserve into the middle

Cover the jam with a little extra batter

Flip your pancake when you start to see small bubbles appearing on the surface

It is important to cover all your preserve to prevent it from burning

Around a minute on either side should do it, or until golden brown

Set aside to cool slightly before serving either on its own or with a scoop of delicious vanilla ice cream

Serve and enjoy!