Pancakes (But Not As You Know Them)

Mimi ON Feb 21, 2012 AT 10:18 am

If  you want to try something a little more exotic this Pancake Day then get creative with these brilliant ideas from Tate & Lyle.

Looking for a classic, delicious recipe for lighter pancakes? Click here!

Volcano

Pancake Volcanoes

Black American style pancakes stacked to form volcanoes served with black pancake ‘sand’ (not light as shown), raspberry syrup ‘lava’ and meringue or candyfloss ‘smoke’.

Ingredients:

  • American pancakes (see pancake recipes below)
  • Black food colouring
  • Black ‘sand’ (this is basically a crepe pancake, baked at 120 degrees until crisp then blended into a powder and turned black with food colouring

Lyle’s Strawberry Syrup

Juice of ½ lemon
Raspberries, lighly crushed
Ready made meringues or candy floss
Cocktail sticks

Equipment: Frying pan, spatula, cocktail sticks (trimmed down)

Method:

  • Make up black sand in advance (see island method)
  • Make up American pancake mix as per instructions, add in a few drops of black food colouring
  • Warm up frying pan over medium heat, melt a knob of butter. Make a series of pancakes, each smaller than the last. Keep warm on a plate under foil in the oven until you are ready to use them.
  • Mix together syrup, crushed raspberries and lemon juice. Set aside in a covered container until needed.
  • Place crushed meringue or small amount of candyfloss onto cocktail sticks – 1 per ‘volcano’
  • Scatter a generous amount of black pancake ‘sand’ in the middle of the plate. Place your stacked pancake ‘volcanoes’ on top of the sand. Drizzle over the raspberry ‘lava’ sparingly and finish off by anchoring the ‘smoke’ on top of each volcano.

Pancake Rapids

Pancake Rapids

Pour Lyle’s Golden syrup over the crepes baked into rock formations and watch it cascade into a strawberry and yoghurt rock pool.

Ingredients:

Equipment:

  • Frying pan
  • Spatula
  • Foil

Method:

  • Make up crepe pancake mix. Add Lyle’s Chocolate Syrup to the mix and beat in
  • Warm up frying pan over medium heat, melt a knob of butter. Make a series of large, thin pancakes.
  • Drape the pancake over a foil shape (can be any shape, the more random the better) and place on a baking tray in a pre-heated oven at 100 degrees for an hour, until pancake is stiff
  • Make a pool of yoghurt in the bowl. Trim the tops off strawberries and place upside down in yoghurt pool. Break up small pieces of pancake and scatter among the strawberry ‘rocks’. Choose a large piece of baked pancake with a fold in it and balance on the edge of the bowl to form a small waterfall.
  • Mix the golden syrup with a little water and a few drops of food colouring then pour down the pancake waterfall to serve.

Pancake Recipes

American Pancakes

  • 110g Plain flour
  • 5g Baking Powder
  • 20g Tate; Lyle caster sugar
  • 4g Malden salt
  • 150g full fat milk
  • 3 eggs (separated)

Mix all your dry ingredients together in a bowl. Gradually add egg yolks and milk, continuously beating until smooth.

Whisk egg whites until they form stiff peaks, then gently fold into the batter. Cook in desired shape in a frying pan over a medium heat with a little butter.

Crepes

  • 90g plain flour
  • 5g Tate and Lyle caster sugar
  • Pinch Maldon Salt
  • 145g full fat milk
  • 1 large egg
  • 75g water
  • 10g melted butter

Mix all your dry ingredients together in a bowl. Gradually add all liquids and eggs together, continuously beating until smooth. Cook in a desired shape in a frying pan over a medium heat with a little butter. *you can use a packet mix if that is preferable.

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