Creme Egg pancake stack

30 minutes


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