Top Tip
Rapids Pancake Landscape with Lyle’s Golden Syrup
Desserts
Food
Main Courses
Quick Meals
Vegetarian
Andrew Stellitano for Tate & Lyle
2 Servings
Ingredients
Plain flour 90g
Tate & Lyle caster sugar 5g
Maldon sea salt pinch
Milk 145g
Large egg 1
Water 75g
Butter 10g melted
Lyle’s Golden Syrup to taste
Strawberries, blackberries, raspberries to decorate
Vegetarian Blue food colouring few drops (optional)
Yoghurt 2 tbsp
Method
- Make the crêpe pancake mix. Warm up the butter in a frying pan
- Make up a series of large, thin pancakes
-
Drape each pancake over a foil shape (can be any shape, the more varied the better) and place on baking tray in a
pre-heated oven at 100° for an hour, until the pancake is stiff - Make a pool of yoghurt on the plate. Trim the tops off strawberries and place the fruit upside down in it
- Break up small pieces of pancake and scatter among the fruit ‘rocks’. Choose a large piece of baked pancake with a fold in it and balance on the edge of the plate to form a small waterfall
- Mix the golden syrup with a little water (optional) and a few drops of food colouring then pour down the pancake waterfall and serve
