Creme Egg pancake stack
Ingredients
Method
1
For the whipped cream, whisk the double cream with the caster sugar until thick and set aside
2
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
3
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
4
Repeat until all of your batter is used up - you should be left with 12 pancakes
5
To make the sauce, cut the Creme Egg into quarters and heat in a pan with the double cream until smooth and melted
6
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
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Creme Egg pancake stack
