Preparation & Cooking
Sift flour into bowl. Add egg, egg yolk and 2 tablespoons milk and mix with a wooden spoon. Gradually
add half remaining milk, stirring to a smooth liquid. Melt 1 talbespoon butter and stir in with remaining milk. Stand for 30 minutes.
Place 1 teaspoon butter in a small non-stick frying pan, heat over a medium heat, add ¼
cup batter coast pan base. Cook until golden underneath. Turn over, using a wooden spatula. Cook until golden.
Slide pan cake onto grease-proof paper. Continue cooking and layering until all batter is used. Keep warm.
Puree strawberries. Heat jam, lemon rind and juice in a saucepan. Add puree; bring to the boil. Remove from heat, add orange juice.
Preheat oven to 180℃. Place a pancake on an ovenproof plate. Spread with 3 tablespoons
strawberry mixture. Add another panckae and spread strawberry mixture. Continue the layers. Heat for 12 minutes; cut into wedges.