![Lace Pancakes with Berry Compote and Creme Fraiche](/on/demandware.static/-/Sites-LCAU-Library/default/dwed2eca43/images/recipe/HD_PNG_LC_20210105_GB_RC_CI_r0000000001634_ENG.png)
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
Price reduced from
$220.00
to
$154.00
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
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Method
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1First, 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.
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2Pour 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.
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3In 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.
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4Place 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.
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5When 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.
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6When 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.
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7Allow 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.
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8Repeat 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.
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9Cook’s Notes
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10Both 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.
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11To keep your pancakes warm, place on a lined baking sheet in a very low oven whilst you pipe the remaining pancakes