Cracked Black Pepper Strawberry Pancakes and an Orange Ginger Cream

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Cracked Black Pepper Strawberry Pancakes and an Orange  Ginger Cream

Serves 4 

Strawberries and black pepper may seem a strange combination but that’s the amazing think about strawberries … they take flavour so well.  Another example is balsamic vinegar and strawberries – it’s delicious. This recipe is a wholesome dessert or brunch dish.  My son especially loves it, so it is his treat at weekends. 

250g strawberries, hulled and sliced

1 tsp crushed black pepper

2 tbsp caster sugar

2 tbsp cointreau 

For the cream

120ml cream, lightly whipped

3 tbsp icing sugar

1 tbsp crystalised ginger, finely chopped

Zest of ½ orange 

For the pancakes

225g  plain flour

½ tsp ground ginger

1 level tsp baking powder

½  level tsp bread soda (baking soda)

½ tsp salt

1 tbsp sugar

1 egg

300 ml milk 

  1. To prepare the strawberries, combine all the ingredients in a bowl and allow to macerate in the fridge for about half an hour.
  2. In the meanwhile, combine the cream, icing sugar, orange zest and crystalised ginger in a bowl and allow to infuse for half an hour
  3. To make the pancakes, sieve the plain flour, ground ginger, baking powder, and bread soda into a bowl. 
  4. Combine the sugar and salt and add to the flour.  Make a well in the centre.  Whisk the egg with enough milk to make a stiff batter.  Allow the batter to stand for approximately 15 minutes. 
  5. Brush a heavy frying pan with a little oil and heat.  Using a ladle, spoon the batter making circular shapes around the pan.  Cook until bubbles appear on the top which should take approximately 2 – 3 minutes. 
  6. Turn the pancakes and cook for a further 2 – 3 minutes until they are lightly golden in colour.
  7. Layer the pancakes and black pepper strawberries, spoon over the orange ginger cream, drizzle over the strawberry juices and serve immediately.