Pancakes

• In a large bowl, whisk the eggs and sugar until pale and slightly thick.
• Add the milk, melted butter, vanilla essence, and salt. Whisk until combined.
• Sift in the cake flour and baking powder.
• Gently whisk until just smooth. Do not overmix, a few small lumps are fine.
• Heat a non-stick pan or griddle over medium heat and lightly grease.
• Pour about ¼ cup batter into the pan for each pancake.
• Cook until bubbles form on the surface and the edges look set (about 1–2 minutes).
• Flip and cook for another 1 minute until golden.
• Repeat with remaining batter. Set pancakes aside and keep warm.

Strawberries

• Wash the strawberries and remove the green tops.
• Place each strawberry on its side.
• Slice crosswise into thin rounds, about 3–4 mm thick.
• Set aside until ready to assemble.

Cream

• Pour the cold fresh cream into a bowl and dd the icing sugar.
• Whip until soft peaks form. The cream should be light and fluffy. Be careful not to overwhip, as the cream may split.

To Assemble

• Place a pancake on a plate.
• Add a layer of whipped cream and a few of the sliced strawberries.
• Top with another pancake and repeat the layers.
• Finish with extra cream and strawberries on top. You can also add a drizzle of maple syrup if you wish.
• Serve immediately and enjoy.