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Scotch Pancake with Black Forest Compote & Honey Mascarpone

Desserts Food Main Courses
Robbie Lorraine, executive chef at GrazingFood.com, London
10-12 Servings
Ingredients
FOR THE SCOTCH PANCAKE
1kg self raising flour
7g salt
40g sugar
10 eggs
1.25l milk
FOR THE BLACK FOREST COMPOTE
250g blackberries
100g Griottine cherries
75g sugar
1 cinnamon stick
1 star anise
1 vanilla pod, scraped
1 orange zest
FOR THE HONEY MASCARPONE
225g mascarpone (firm set)
50g clear blossom honey
25ml cream
Method
  1. FOR THE SCOTCH PANCAKE
  2. Sift all the dry ingredients together into a large bowl. Whisk the eggs and milk together, make a well in the centre of the dry ingredients and slowly pour in until a smooth batter is obtained
  3. Heat the crêpe pan up to a medium heat and spray with oil spray. Pour 30g of mix into the pan and cook on first side until golden and bubbles start to appear on the top. Flip over and cook the other side until golden
  4. Turn out onto a tray and allow to cool. Store in the fridge until needed
  5. FOR THE BLACK FOREST COMPOTE
  6. Place all the ingredients in a saucepan and bring to a simmer. Cook for 5 minutes then remove from heat
  7. Remove the aromats and divide mixture into two parts. Blitz one part in a blender until smooth and then pass through a fine chinois. Combine with the remaining compote and stir. Place in a container and blast chill. Refrigerate until needed
  8. FOR THE HONEY MASCARPONE
  9. Whisk all the ingredients together until smooth, but don’t loosen the mascarpone too much
  10. Place in a container and refrigerate until needed