Strawberry and Vanilla Pancake Stack


Note: Not one for a 5:2 diet day.

I finally got round to trying my hand at one of the (many, many) breakfasts I gorged on in New York – this toppling strawberry and vanilla pancake stack.

There’s nothing healthy about these bad boys – the batter mix contains sugar and vanilla essence – and not content with slathering the pancakes in maple syrup and icing sugar, the girls (my sis and Jo) and I also dolloped a load of vanilla cream all over them.

I’ve been dabbling with the 5:2 diet – 2 days a week eating 500 calories or less, the rest of the week eating whatever the heck I like – and this kind of breakfast makes those starvation days all worth it.

Here’s the recipe: 

1 cup of plain flour
1 cup of semi-skimmed milk (for slimming purposes, obvz)
1 egg
2 tbsp of vegetable oil
2 tbsp of brown sugar
2 tsp of baking powder
1 tsp of salt
2 tbsp of vanilla essence
Load of strawbs cut into small pieces (smaller than those in the pic above)
Cooking oil

The icing on the top: 

More strawbs
Icing sugar
Maple syrup
Vanilla cream


Sift flour into big bowl, add the baking powder, sugar and salt, stir as one.

Crack an egg into jug, whisk with fork, add oil, vanilla essence and stir – then add strawbs.

Tip the wet ingredients into the dry and whisk with wooden spoon until nice smooth batter.

In a pan over medium flame, heat a tbsp of cooking oil (I used a new Flora one that starts out creamy and then turns oily as it gets hot, it is supposed to be slimming. Worth it in this case, definitely).

When oil has coated pan and looks nice and toasty, tablespoon a dollop of the batter into the frying pan – aim for a circle about the same size as the bottom of a takeaway coffee cup (erm, that’s the only other circle I could think of that was that size…)

Depending on the size of your frying pan, dollop in another bottom-of-a-takeaway-coffee-cup-sized circle of batter into pan – and maybe even another.

Keep a beady eye on your batter circles – those mothers burn if you’re not careful. As soon as little bubbles form on the surface of your circle, flip the pancake over.

*** But not with a plastic spatula. Maybe a flat metal flipper thing.

After a minute, raise your pancake with metal flipper implement and look underneath to see whether it’s cooked. If so, remove from pan, place on plate and this first pancake can be your pancake stack foundation. If not, cook for 30 secs longer then check again.

Keep on doing what you’re doing till your batter is used up and you have an eggy-floury rendition of the Leaning Tower of Pisa.

Shake some icing sugar over your stack, plop on your leftover strawbs, drizzle generously with maple syrup, decant your vanilla cream into jug.



Grab your friends so they can see your stack before it topples over.

Add cream.


Fall into a pancake coma.

The end.


Kitchen cock-ups: 1, I let the pan get too hot and had to chuck away a couple of burnt pancakes.

2, My strawberries were way too big and made the underside of the pancake very uneven, must cut smaller next time.

3, I left the plastic spatula in the hot pan after the event. The plastic spatula melted. (Sorry, Julian)

Listened to: Rhye, Woman – sounds like Sade, is a man. Actually, no, is 2 men.


9 thoughts on “Strawberry and Vanilla Pancake Stack

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