Melted unsalted butter, for greasing
Vanilla ice-cream, to serve
1 3/4 cups self-raising flour
2 tablespoons caster sugar
1 cup milk
3 eggs, lightly beaten
2 teaspoons vanilla essence
STRAWBERRY JAM SAUCE (Makes 11/3 cups)
250g punnet small strawberries, hulled, halved
1 tablespoon caster sugar
1 tablespoon lemon juice
1/3 cup strawberry jam
To make sauce, combine strawberries, sugar and juice in a small saucepan. Stir, over a medium heat for about 2 minutes, or until sugar is dissolved and strawberries have softened. Stir in jam. Bring to boil. Remove from heat.
To make pancake batter, combine flour and sugar in a large bowl. Combine milk, eggs and vanilla in a medium jug. Whisk well. Whisk into flour mixture until smooth.
Brush melted butter over base of a large, non-stick frying pan over a medium heat. Pour 1/3 cup batter into pan. Repeat to make two pancakes.
Cook for about 2 to 3 minutes, or until bubbles appear on the surface. Turn over. Cook for a further 2 to 3 minutes, or until golden underneath. Remove. Cover to keep warm. Repeat with remaining melted butter and batter to make eight pancakes in total.
Serve warm pancakes with ice-cream and strawberry jam sauce.