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Pancakes and Fillings

PANCAKE CREPE - will make six pancakes

1 lb plain flour - 450grams
Three whole eggs
Four cups of milk - 600mls of milk
Thirty grams of sugar

Blend eggs, sugar, flour together - slowly add milk until the batter coats the back of the spoon.
Cover it and leave it in the fridge for one hour.
Cook the pancake in a non-stick frying pan as above.

AMERICAN STYLE PANCAKES - will make about six pancakes

100 grams of plain flour
1 teaspoon - baking powder
Three eggs
100 mls of buttermilk

Blend together all the ingredients
Spoon the thick mixture into circles no more than four inches in diameter - set on medium to low heat - wait for pancakes to form bubbles - should take 2 - 3 minutes - turn them over another minute.



This is basically a berry mix and can be bought fresh or frozen.

150grams of mixed berries
60grams of caster sugar
Half a lemon
One measure - 30mls grand marnier
30 grams of butter

Small saucepan on medium heat - put sugar into a dry pan - add butter afterwards, then berries - leave for about two minutes, stirring gently - add grand marnier - ignite the grand marnier and finish with a squeeze of lemon juice.
Serve with dollop of fresh cream.


1 large bar of dark chocolate - 70% cocoa - like Green and Blacks.
Double Cream - add to suit your own taste.
Melt the chocolate down in a double boiler - this is bain-marie - a bowl sitting in a larger saucepan of water.
Add double cream and stir until you get the consistency you want yourself.
Spoon onto the pancake.

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