Rhubarb & custard fluffy pancakes
Try the classic combo of tart rhubarb and creamy custard in these dessert pancakes. Using forced rhubarb brings a pop of bright pink
Salted caramel cheesecake pancakes
- Preparation and cooking time
- Prep:
- Cook:
- (2 mins per crêpe)
- Easy
- (makes 8 pancakes)
Skip to ingredients
Ingredients
- 150g plain flour
- 3 eggs
- 400ml milk
- neutral-tasting oil, for frying
- 150g soft cheese
- 75ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 100g ready-made salted caramel, warmed to loosen
- 4 shortbread biscuits, bashed to crumbs
Method
- STEP 1
Blitz the flour, eggs and milk in a jug until smooth using a stick blender. Leave to rest for 20 mins.
- STEP 2
Brush a little oil over the base of a crêpe pan, then wipe out with kitchen paper. Put over a medium heat and, once hot, ladle in a large spoonful of the batter, tipping the pan back and forth to coat the base in a thin layer. Cook for 1-2 mins until the edge starts to release from the pan and the pancake looks set, then flip and cook for 1 min more until lightly golden. Transfer to a warm plate and repeat with the remaining batter.
- STEP 3
Whisk the soft cheese, cream, sugar and vanilla together into a pillowy mixture that holds its shape. Spoon onto the pancakes, drizzle with the salted caramel, then scatter over the biscuit crumbs, fold up and serve straightaway.
