Billy and the Giant Adventure
By Jamie Oliver
Fluffy pancakes
A tasty recipe from Billy and the Giant Adventure
25 mins
Not Too Tricky
serves 4
About the recipe
Keen to get going, Billy was determined to skip breakfast, but as he walked downstairs, backpack in hand, he was met with the smell of sweet strawberries bubbling away on the stove, and his stomach growled loudly. Boy, did Billy love strawberries! His mum always got locally picked ones from Norman’s shop, then cooked them down until they were nice and jammy. She served them up with big fat fluffy pancakes and a dollop of yoghurt. There was no way Billy could resist such a delicious start to the day.
Recipe From
Ingredients
STRAWBS
500g strawberries
2 heaped teaspoons caster sugar, to taste
PANCAKES
1 cup of self-raising flour
1 cup of semi-skimmed milk
1 large free-range egg
unsalted butter or olive oil, for frying
natural yoghurt, to serve
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Method
- Hull the strawberries, halving any larger ones and place half of them in a large pan with the sugar and 2 tablespoons of water, slicing and reserving the rest to serve.
- Place the pan on a medium heat and cook with the lid on until the strawberries have softened, then remove the lid and let the liquid reduce, stirring occasionally – you want to end up with a fairly thick, jammy consistency.
- Meanwhile, make your pancakes: tip the cup of flour into a large bowl, add the cup of milk, then crack in the egg and whisk together until nice and smooth.
- Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter (or a drizzle of oil) then, once the butter starts to sizzle, add large spoonfuls of batter to the pan. You’ll need to cook the pancakes in batches.
- Cook for 1 to 2 minutes on each side, waiting for little bubbles to form on the surface before you flip them with a fish slice.
- Once golden, remove from the pan, then carefully wipe it out with a ball of kitchen paper, add another small knob of butter and cook the next batch.
- Stack up the pancakes, top with a spoonful or two of the jammy strawberries, a dollop of yoghurt and the reserved sliced strawberries. Serve straight away.
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