Strawberry Pancakes With Almond Praline - cooking recipe

Ingredients

1 cup self-rising flour, sifted
2 tbsp granulated sugar
1 cup milk
1 None egg
3 1/2 tbsp butter, melted + extra, for cooking
1/2 lb strawberries, hulled, finely chopped + extra, halved, to garnish
None None FOR THE PRALINE
1/2 cup sliced almonds
1 1/3 cups granulated sugar
None None whipped cream, to serve

Preparation

Combine flour and sugar. Whisk together milk, egg and butter then whisk into dry ingredients until smooth. Fold in chopped strawberries. Set aside.
Meanwhile, to make the almond praline, sprinkle almonds over a baking tray lined with foil or a silpat. In a medium saucepan, combine sugar and 1/2 cup water and cook over low heat until sugar is dissolved. Bring to a boil then simmer, undisturbed, for 10-12 mins, until golden. Pour over nuts. Let cool then break into pieces and process in a food processor until finely chopped.
Heat a large nonstick frying pan over medium heat. Brush with extra melted butter. Drop level tablespoonfuls of pancake batter into pan. Cook for 1-2 mins, until bubbles appear on the surface. Flip and cook for 1 min, or until golden. Repeat with remaining batter.
Serve pancakes topped with whipped cream and praline. Garnish with extra strawberries.