Creme Egg pancake stack

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This decadent Creme Egg pancake stack recipe makes a superbly decadent breakfast, with fluffy scotch pancakes hiding layers of whipped cream and drizzled in a gooey Creme Egg sauce, perfect for either Pancake Day itself, or for Easter weekend.

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 six weeks that lead up to Easter. They would use up fattening foods like milk, sugar and eggs, hence the pancakes.

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. Mmm!

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.

This recipe makes enough for two big stacks.




Scotch pancakes

  • 120g of self-raising flour
  • 30g of caster sugar
  • 1 pinch of salt
  • 1 large egg
  • 140ml of milk

Whipped cream

  • 100ml of double cream
  • 1 tbsp of caster sugar

Creme egg sauce

  • 1 Creme Egg
  • 2 tbsp of double cream

To serve

  • 2 Creme Eggs


For the whipped cream, whisk the double cream with the caster sugar until thick and set aside
Heat a non-stick frying pan over a medium heat. In a jug, whisk together the egg and milk. Sieve the flour into a large bowl and pour in the egg mixture. Mix until well combined
Dollop 1 tbsp of batter into the 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. Using a palette knife, check that they are golden underneath, then flip over for a few seconds to finish cooking
Repeat until all of your batter is used up - you should be left with 12 pancakes
To make the sauce, cut the Creme Egg into quarters and heat in a pan with the double cream until smooth and melted
To stack your pancakes, spread a thick layer of double cream between each pancake and drizzle with the sauce. Top with some halved Creme Eggs and served

Jacqueline Meldrum is a food writer and recipe developer from Scotland.

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