Strawberry pockets

Ingredients:

1 cup (200 g) Cora Waffle & Pancake Mix

1 cup (250 ml) water

2 tbsp. (30 ml) melted butter or vegetable oil

Strawberries in sufficient quantity, cut into slices 6 mm–8 mm thick

Garnish: nonePreparation:

1. Preheat a lightly oiled non-stick pan on medium high.
2. Vigorously whisk the waffle and pancake mix and water together. Add the butter or oil and combine until smooth.
3. Using a fork, dip the strawberries in the mixture, ensuring they’re nicely coated. Place in the pan.
4. Flip the strawberries over using a spatula when top is slightly moist and the edges begin to set. Continue to cook until golden.
5. Repeat Steps 3 and 4 with the remaining strawberries and batter.
6. Serve on a plate and garnish as desired.

Bon appétit!