Blackcurrant Pancake Stack
HT DP 40mins
Fruit Vegetarian Dessert Pudding
tbsp Caster Sugar
Caster Sugar to serve
1. Wash the blackcurrants and top and tail
them. Place in a bowl and sprinkle with
2. Place the egg yolks in a bowl with the
salt and milk. Mix well then gradually add
the flour, whisking well. Leave to stand for 10 minutes.
3. Meanwhile, whisk the egg whites in
another bowl until stiff then fold in the the
sugar. Fold the whites into the yolk mixture.
4. Heat 1 tbsp of oil in a frying pan. When
hot, add 1/4 of the pancake batter and cook
over a medium heat until just set and golden brown. Turn the pancake and
cook the other side. Place on a warmed serving
dish and top with some of the fruit.
Keep warm whilst you make the next pancake.
5. Place the second pancake on top of the
fruit topped pancake, forming a stack. Repeat
the process until all the batter and fruit is used. It should make 4-5 pancakes.
6. To serve - top with a few reserved
blackcurrants, sprinkle with caster sugar and serve hot with custard.
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