triple strawberry hotcakes

Cooking Directions

1. For the strawberry sauce, combine sugar and water in a saucepan. Bring to the boil and boil gently until sugar has dissolved and liquid has reduced slightly. Remove and refrigerate until cool. Once chilled, add strawberries and puree until smooth. Pass through a sieve to remove any seeds. Refrigerate until required.
2. For the hotcakes, place flour, caster sugar and baking powder in a large bowl and mix well. Whisk together the Bulla Strawberry Ice Cream, eggs and melted butter. Fold into the dry ingredients and mix until smooth. Refrigerate for 30 minutes.
3. Spoon 2 tablespoon measures of hotcake batter onto a hot and oiled flat grill plate or frying pan. Cook until bubbles start to appear, flip to cook the other side until golden. Set aside and keep warm whilst cooking the remaining batter.
4. To serve, place hotcakes onto plate and drizzle with strawberry sauce, accompany with scoops of Bulla Strawberry Ice Cream, dollops of Bulla Dollop Cream and strawberries.