For my birthday breakfast, I went to Avoca in Monkstown. I ordered Poached Eggs and Avo on Sourdough Toast and while I thoroughly enjoyed my meal, I couldn’t help but envy the pancakes that other people had ordered. On the menu, Avoca offer Blueberry and Macadamia Nut Pancakes. I decided I wanted to try something similar for Pancake Tuesday and so my Strawberry and Pistachio Pancakes were born.

Pancake Tuesday coincided with my 25th birthday. This pancake stack was my third pancake meal of the day. Yes, I enjoyed pancakes for breakfast, lunch and dinner.

Other topping combinations I would highly recommend are Banana, Cinnamon and Golden Syrup or Apple, Sultana and Cottage Cheese which I serve on my Oat Pancakes.

Hope you enjoy!

Amy x

Ingredients
250ml milk
1 egg
150g self-raising flour
25g cornflour
25g caster sugar

Method
Beat together the milk and egg and set aside.

In a large mixing bowl or jug, mix together the self-raising flour, cornflour and caster sugar.

Make a well in the centre of the dry ingredients and gradually add in the milk and egg to form a smooth batter.

Cover and allow to rest for an hour.

Heat a little butter or olive oil on a frying pan and cook the pancakes. This recipe yields approx. 12 pancakes.

Serve with macerated strawberries, a drizzle of maple syrup and crushed pistachios.