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ice cream sundae pancakes

wicked white chocolate and berry pancakes

SERVES 4 PREP 10 MINS

COOK 10 MINS

100g plain flour

2 eggs

300ml milk

Sunflower oil for frying

500g white chocolate and raspberry swirl ice cream (we used Green& Blacks)

200g frozen mixed berries, defrosted

4tbsp pecans, broken

8tbsp maple syrup

1 Put the plain flour into bowl and whisk together with the eggs and milk to make a smooth, perfect batter.

2 Heat 1tsp sunflower oil in a 15cm non-stick pan, then pour in just enough mixture to cover the base of the pan, tilt to cover.

3 Cook for 30 seconds until the pancake batter is firm on the base.

4 Use a palette knife to flip over the pancake (or toss if you’re feeling adventurous).

5 Cook for about 30 seconds more until the underside is firm.

6 Put onto a plate and repeat with the remaining pancake mixture, to make 8 pancakes.

7 Stack up the pancakes, interleaving with greaseproof paper to stop them sticking together and keep warm.

8 Scoop a couple of scoops of ice cream onto each pancake, then spoon over some berries.

9 Fold over and sprinkle with pecans and maple syrup.

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