Jamie Oliver's 5-ingredient fluffy pancakes are inspired by his children's book
Jamie Oliver's fluffy pancake recipe is a simple yet delicious classic breakfast that made its appearance in his first children's book.
Jamie Oliver is widely recognised as one of Britain’s most prominent chefs, but what many don’t know is that he also wrote children’s books.
One of these books, Billy and the Giant Adventure, features a mention of the author’s fluffy pancakes recipe that makes them even more memorable.
An excerpt from the book reads: “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."
Fluffy pancakes recipe (serves four)
Ingredients
Strawberry sauce
- 500 g strawberries
- Two heaped teaspoons caster sugar, to taste
Pancakes
- One cup of self-raising flour
- One cup of semi-skimmed milk
- One large free-range egg
- unsalted butter or olive oil, for frying
- natural yoghurt, to serve
Instructions
Remove the stems from the strawberries, halve the larger ones, and put half of them in a large pan with sugar and two tablespoons of water. Slice and set aside the remaining strawberries for serving.
Heat the pan over medium heat, cooking the strawberries with the lid on until they soften. Then, remove the lid and let the liquid reduce, stirring occasionally until you achieve a thick, jam-like consistency.
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Meanwhile, prepare the pancake batter: pour the flour into a large bowl, add the milk, crack in the egg, and whisk until smooth.
Heat a large non-stick frying pan over medium heat. Once hot, add a small knob of butter (or a drizzle of oil).
When the butter starts sizzling, spoon large portions of batter into the pan, cooking the pancakes in batches. Cook each pancake for one to two minutes per side, waiting for bubbles to form on the surface before flipping them with a spatula.
Once golden, remove the pancakes from the pan. Wipe the pan with a paper towel, add another small knob of butter, and cook the next batch. Stack the pancakes, and top with a spoonful or two of the jammy strawberries, a dollop of yoghurt, and the reserved sliced strawberries. Serve immediately.
