SERVES 4 PREP 10 MINS
COOK 10 MINS
100g plain flour
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.
Serve something different this Shrove Tuesday with these fantastic pancake recipes
Chicken fajita-style pancakes
Spinach and ricotta pancakes
Ham and cheese pancakes