Raspberry Pancake Stack with Rose Cream

Makes 15 medium American style pancakes depending on the size
Raspberry Pancake Stack with Rose Cream
Rating: (0ratings)


    For the filling

    • 120ml crème fraiche
    • 200ml cream
    • 70g Siúcra Icing Sugar
    • 2 to 3 drops rosewater

    For the pancakes

    • 220g plain flour
    • 2 tbsp ground almonds
    • 1½ tsp baking powder
    • Pinch of nutmeg
    • 4 tbsp Siúcra Light Golden Brown Sugar
    • 2 eggs
    • 240ml milk
    • ¼ tsp almond extract

    • 100g raspberries

    • Oil or melted butter, for frying pan

    • 120ml melted dark chocolate, to serve
    • Rose petals, to decorate
    • Raspberries, to decorate
    • Siúcra Icing Sugar, for dusting

    To prepare the filling, spoon the crème fraiche, cream and Siúcra Icing Sugar into a bowl and whisk well until thick. Add drops of rosewater to taste.

    To make the pancakes, combine the flour, ground almonds, baking powder, nutmeg and Siúcra Light Golden Brown Sugar in a large bowl. 
    Mix the eggs, milk and almond extract together in a jug and make a well in the centre of the dry ingredients, pour in and whisk well to form a thick batter. Add in the raspberries and mix.

    To cook the pancakes, heat oil and butter over a medium heat in a large frying pan, once hot, place spoonful’s of batter into the pan, cook for about 1 to 2 minutes depending on the size, when bubbles rise to surface turn the pancakes over using a small palette knife and cook for a further minute or until golden and cooked through. Keep warm.

    For the filling, whisk together all ingredients until a thick cream forms.

    To assemble, sandwich 3 pancakes together with the filling, place on a cake stand. Sprinkle a few rose petals in between, add the raspberries and dust with Siúcra Icing Sugar. Pour / spoon some melted chocolate over each stack of pancakes and top with rose petals. Serve immediately.


    Recipe supplied by Catherine Fulvio