Creme Egg Pancakes

Today is a sad, sad day. Creme Egg season has officially come to an end and soon they will exit our shops for another long and lonely nine months. The fact that Creme Eggs are not sold throughout the whole year is something that really does bother me. Who are Cadbury’s to tell me what I can and cannot eat through the year? I mean they’re not even made of real Cadbury’s chocolate any more! Nevertheless, I still love them.

Now, I’m trying to do this thing at the moment where I plan my recipes in advance, but after visiting the Breakfast Club in Clapham last week for brunch I’ve had to slightly alter my schedule. As an Easter special the cafe were serving a stack of Creme Egg pancakes and me and my friend just had to order them… despite the fact that we were really quite full from the Mexican style breakfasts we had just finished moments before. The pancakes were amazing, even better than I thought they’d be. So good in fact that I’ve had to create my own version. Make sure you stock up on Creme Eggs quickly before they’re all gone – you NEED to try this one! Happy Easter!

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Ingredients:

(Serves 2-4)

Pancakes:
20g melted unsalted butter, cooled (plus a little extra for cooking)
140g plain flour
130ml milk
1 large egg, beaten
1 teaspoon baking powder
Half a teaspoon of salt
1 teaspoon caster sugar

Sauce:
4 Creme Eggs
50ml double cream

Cream:
150ml double cream, whipped
Half a teaspoon of vanilla extract

Maple syrup and a halved Creme Egg for garnish

Method:

  1. Begin by placing a large heatproof bowl over a pan of simmering water and gently melt the 4 Creme Eggs and 50ml of double cream together. Once melted, mix well and remove from the heat and set to one side allowing to cool slightly.
  2. Next put all of the pancake ingredients into a blender and whizz until everything is incorporated.
  3. Heat a smooth non-stick pan over a medium to high heat. Once hot add a little butter and pour in a dollop of the batter. Cook until little bubbles begin to appear on the surface and then carefully flip. Cook for a further minute and then remove and set to one side. Repeat this process until you have made 4 large pancakes.

Once the pancakes are cooked quickly mix your whipped cream and vanilla extract together. Now you can begin assembling your pancake stack.

Place one pancake on the bottom and top with a dollop of cream. Repeat this process until all 4 pancakes are stacked and then finish with a generous dollop of the vanilla cream on top.

Drizzle with as much maple syrup as you like and then top with the halved Creme Egg and the chocolate sauce. This one is definitely for sharing!

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