Surprise and delight that someone special by whipping up some scrumptious raspberry pancake stack with rose cream for breakfast on the annual day of love, certain to make your tastebuds tingle!
•Raspberry Pancake Stack with Rose Cream
Makes 15 medium American style pancakes depending on the size
For the filling
120ml crème fraiche
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
¼ tsp almond extract
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 1-2 minute. Flip over when bubbles start to rise and cook for a further minute.
For the filling, whisk together all ingredients until a thick cream forms.
To assemble, sandwich three pancakes together with the filling. 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.