Ingredients
- 250g punnet strawberries, hulled
- 325g container Green’s Pancake Shake Buttermilk
- 1 tsp vanilla bean paste
- Double thick cream, to serve
Method
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Finely chop half the strawberries. Cut the remaining strawberries into quarters and set aside.
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Prepare pancake shake according to directions. Transfer mixture to a jug. Gently stir in the vanilla and chopped strawberries.
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Heat a lightly greased, large, non-stick frying pan over a medium heat. Spoon 2 tblsps of batter into pan. Repeat to make four pikelets.
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Cook for about 2 minutes, or until bubbles begin to appear on surface. Turn and cook for about 1 minute, or until browned underneath. Remove. Cover to keep warm. Repeat to make 20 pikelets. Grease pan lightly between batches, as needed.
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Serve pikelets warm or cold with a dollop of cream and quartered strawberries.
