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Rapids Pancake Landscape with Lyle’s Golden Syrup

Desserts Food Main Courses Quick Meals Vegetarian
Andrew Stellitano for Tate & Lyle
2 Servings
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
  1. Make the crêpe pancake mix. Warm up the butter in a frying pan
  2. Make up a series of large, thin pancakes
  3. 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
  4. Make a pool of yoghurt on the plate. Trim the tops off strawberries and place the fruit upside down in it
  5. 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
  6. Mix the golden syrup with a little water (optional) and a few drops of food colouring then pour down the pancake waterfall and serve