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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Put the almonds on a lined baking tray with the icing sugar and bake for 2 minutes. Shake and put back for 2 minutes. Remove and cool.
2. Bring the amaretto and maple syrup to a boil in a pan. Simmer until thickened then remove from the heat. You can reheat it just before serving.
3. Put the dry ingredients in a bowl with a pinch of salt. Pour the wet ingredients into the centre and gently mix. Stir until just combined. Heat a non-stick frying pan until hot. Brush with some oil and pour in 3 small pancakes. When bubbles start appearing, press a strawberry slice into the batter. Turn the pancakes over and brown on the other side. Keep warm in a low oven while you make the others. Sprinkle with sugared almonds and serve with cream, amaretto syrup and the remaining sliced strawberries.

Per serving

120 kcalories, protein 2.6g, carbohydrate 19g, fat 3.7 g, saturated fat 1.4g, fibre 0.6g, salt 0.16 g

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Ingredients

SUGARED ALMONDS

• 50g whole blanched almonds , roughly chopped
• 4 tbsp icing sugar

AMARETTO SYRUP

• 4 tbsp Amaretto
• 150ml maple syrup

STRAWBERRY PANCAKES

• 250g plain flour
• 3 tbsp golden caster sugar
• 1½ tsp baking powder
• 3 tbsp butter , melted
• 350ml whole milk
• 2 large eggs
• ½ tsp vanilla extract
• 200g strawberries , cut into thick slices
• double cream whipped or mascarpone to serve

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Difficulty and servings

Makes 24

Preparation and cooking times

Ready in 1 hour

Ingredients

SUGARED ALMONDS

• 50g whole blanched almonds , roughly chopped
• 4 tbsp icing sugar

AMARETTO SYRUP

• 4 tbsp Amaretto
• 150ml maple syrup

STRAWBERRY PANCAKES

• 250g plain flour
• 3 tbsp golden caster sugar
• 1½ tsp baking powder
• 3 tbsp butter , melted
• 350ml whole milk
• 2 large eggs
• ½ tsp vanilla extract
• 200g strawberries , cut into thick slices
• double cream whipped or mascarpone to serve

Per serving

120 kcalories, protein 2.6g, carbohydrate 19g, fat 3.7 g, saturated fat 1.4g, fibre 0.6g, salt 0.16 g

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