Lace Pancakes with Berry Compote and Creme Fraiche

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
8-10 8-10
Lace Pancakes with Berry Compote and Creme Fraiche
Simple and effortlessly achieved using just a squeezy bottle and a fairly steady hand, these lace pancakes are a delicate delight. Served alongside a warm berry compote and lashings of crème fraîche they are perfect for an extra special breakfast.
Main INGREDIENTS
  • Flour
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Crêpe Pan
£125.00
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Toughened Non-Stick Crêpe Pan
Ingredients
Method

Ingredients

FOR THE PANCAKES
  • 120g plain flour
  • 1 tsp caster sugar
  • Pinch of salt
  • 2 eggs
  • 200ml milk
  • Butter, for frying
FOR THE BERRY COMPOTE
  • 300g mixed frozen berries
  • 1/2 tsp vanilla essence
  • 1 tbsp caster sugar or honey
  • Squeeze of lemon
TO SERVE
  • 200g crème fraîche
  • Icing sugar
YOU WILL NEED
  • Plastic squeezy bottle with nozzle

  • Method

  • 1
    First, make the pancake batter by placing the flour, sugar and salt in a large bowl. Crack in the eggs and roughly whisk to form a thick paste.
  • 2
    Pour in the milk and whisk again to form a smooth, thick batter ensuring there are no lumps. Set the batter aside whilst you start the compote.
  • 3
    In a small pan add the frozen fruit, vanilla, sugar or honey and lemon. Place over a medium heat and allow to gently simmer until the fruits have defrosted and begin to breakdown and the sauce begins to thicken. This will take approximately 5 - 8 minutes - if the compote is still a little thin, continue to simmer until appropriately thickened. Set aside to cool when ready.
  • 4
    Place the Toughened Non-Stick crêpe pan on the hob over a medium heat. Add a little butter and allow to melt, wiping away any excess butter with a piece of kitchen paper. Pour the prepared batter into the squeezy bottle.
  • 5
    When the pan is hot, slowly, and steadily squeeze the batter into the pan to form a heart shape - ensure the tip of the nozzle is relatively close to the pan as this will give you more control.
  • 6
    When you have drawn the first heart, follow the shape enclosing the smaller heart with an even bigger heart. Pipe a swirl pattern between the two hearts to form a lace like effect. Finish by dotting a little batter round the edge of the larger heart.
  • 7
    Allow to cook for 1 minute and when you begin to see bubbles on the surface of the batter, carefully flip and allow the pancake to cook for a further 1 - 2 minutes until golden.
  • 8
    Repeat until you have made all your pancakes. Serve your heart pancakes with a dusting of icing sugar alongside your prepared berry compote and a spoon of crème fraîche.
  • 9
    Cook’s Notes
  • 10
    Both the pancake batter and compote can be made in advance and left in the fridge overnight to give you a head start in the morning.
  • 11
    To keep your pancakes warm, place on a lined baking sheet in a very low oven whilst you pipe the remaining pancakes