Ingredients
4–5 servings
- 475 g fresh strawberries
- 300 g all-purpose flour
- 150 g granulated sugar
- 50 g powdered sugar
- 25 g cocoa powder
- 15 g yeast
- 500 ml whipping cream
- 400 ml semi-skimmed milk (1.5%)
- 50 ml vegetable oil
- 1 egg
- salt
- juice of half a lemon
- 1 heaping teaspoon of starch (Solamyl, Naturamyl)
- 1 vanilla or vanillin sugar
- 300 ml water
Procedure
Add sugar and a pinch of salt to the sifted flour. In part of the lukewarm milk, mix the yeast and egg, pour into the flour, and work the dough, loosening it with the remaining lukewarm milk until smooth. Let it rise in a slightly warm place. Pour the risen dough into a greased hot pancake pan or skillet and fry on both sides until golden brown.
In a pot, boil water with sugar and lemon juice, thicken with starch dissolved in a little water, add chopped cleaned strawberries, and briefly cook.
Whip the cream with vanilla sugar until stiff.
Pour the strawberry sauce into a bowl, layer the pancakes on top, and garnish with whipped cream and cocoa mixed with powdered sugar.
