Creme Egg Pancake Stack

By Jacqueline Meldrum •

Do you have a sweet tooth? Jaqueline Meldrum has created this indulgent pancake treat using Creme Eggs. This recipe is perfect for Shrove Tuesday or any day of the week!

Shrove Tuesday will be here before we know it, so it’s time for pancakes.
But do you know what the link is between Shrove Tuesday and pancakes?
The word Shrove is an old English word that means “shrive” or “confess all sins”. People would confess and be forgiven in time for Lent when they would give up luxuries for the 6 weeks that lead up to Easter. They would use up fattening foods like milk, sugar and eggs, hence the pancakes.
Shrove Tuesday is also known as Pancake Day, Pancake Tuesday, Fat Tuesday and Mardi Gras.
For my pancake stack I decided to use Cadbury's Creme Eggs as my theme. They’ve appeared in the shops now in anticipation of Easter, so I couldn’t resist. I stacked up the pancakes, sandwiching them together with stiffly whipped double cream, then drizzled them with a lush creme egg sauce and topped the stack with a large creme egg cut in half and oozing. Mmmmmmm!

Here are some pancake stacking tips:
1. First you need a good quality non-stick frying pan. Make sure it is hot before making the pancakes.
2. Make sure the cream is really thick and the pancakes are cool before you stack them.
3. If you are nervous about your pancake tower standing proud, then use a cocktail stick in the middle to secure them, but make sure you let your family know it's in there.
 4. Pour the warm creme egg sauce over the stack at the last minute, as the warmth from the chocolate will start to melt the cream.

Creme Egg Pancake Stacks

Makes 2 x 6 pancake stacks

Scotch Pancakes
120g self-raising four
30g caster sugar
a pinch of salt
1 large egg
¼ pint milk


2 Cadbury creme eggs
100ml plus 2 tbsp double cream
1 tbsp caster sugar


  1. Whisk 100ml double cream and 1 tbsp caster sugar until thick.
  1. Heat a non-stick frying pan.
  1. In a jug, whisk together the egg and milk.
  1. Sieve the flour into a large bowl and pour in the egg mixture. Mix until well combined.
  1. Dollop 1 tbsp of batter into your hot pan for each pancake and spread out into a circle with the back of a spoon. They will take 2-3 minutes to start to bubble. You can have a sneak peek underneath using a palette knife to check if they are golden and ready to flip.  The second side only takes seconds. Use up all your batter. You should get about 12 scotch pancakes from the batter.
  1. Now make the sauce by melting a creme egg cut into quarters with 2 tbsp of double cream.
  1. Next stack your pancakes, spreading a thick layer of double cream between each pancake and drizzle with creme egg sauce before topping with a halved creme egg.
  1. Tuck in!

Inspired? For more pancake recipes visit Great British Chefs.


Peaches Please
Wow. That's out of control! (in a good way)
4 March 2014
Golly, that's what I call pancake porn!! Mesmerising!
28 February 2014

Jacqueline Meldrum

Jacqueline Meldrum is a food writer and recipe developer from bonnie Scotland. As well as creating easy veggie and vegan recipes for readers of her award winning blog Tinned Tomatoes, she also writes for BabyCentre UK and Readers Digest as well as developing recipes for top UK brands.

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