Recipe Inspiration

Ingredients...

500g Self raising flour

4g Baking powder

6 Egg whites

75g Melted butter

30g Sugar

500ml Premade Essential Cuisine Crème Anglaise

Pinch of salt

50ml Vegetable oil

100g Fresh seasonal berries

100g Fruit compote

Method...

1. Mix the flour, baking powder and a pinch of salt together in a large mixing bowl.

2. In another mixing bowl, whisk together the egg whites and sugar until a light meringue is formed.

3. Create a well in the centre of the mixing bowl with the flour in. Add the melted butter slowly, then add the chilled premade Essential Cuisine Crème Anglaise and the egg whites. Fold them together slowly to keep the air in the egg whites.

4. Heat the oil in a large, non-stick frying pan over a low heat. Once heated, spoon the pancake mix into the centre of the pan and cook for 1-2 minutes each side or until bubbles start to appear on the surface. Repeat until all the batter is used up.

5. Serve loaded with fruit compote and fresh berries.

Chefs Tip: Make fruity loaded pancakes by adding sliced blueberry, banana or raspberries. Add these into the batter in the pan so you have the bursting fruit flavour inside.