Ingredients
Scale
For the pancakes:
- 200g self-raising flour
- 25g sugar
- 2 tsp golden syrup
- 1 egg, beaten
- 250ml milk
To stack and serve:
- 400g vanilla frosting
- 1 drop red food coloring
- A handful of fresh raspberries and pomegranate seeds
- A drizzle of raspberry syrup
- A small amount of heart sprinkles or freeze-dried raspberry pieces
- A small amount of icing sugar for dusting
Instructions
- In a large mixing jug, combine the self-raising flour, sugar, and golden syrup. Make a well in the center of the dry ingredients.
- Add the beaten egg to the flour mixture, then gradually pour in the milk while whisking constantly. This gradual addition prevents lumps from forming and creates a smooth, lump-free batter.
- Continue whisking until you have a completely smooth batter with no flour streaks. Don’t overmix though – just until everything is combined.
- Heat a non-stick frying pan over high heat. Add a tiny amount of butter and let it heat until it starts smoking slightly.
- Using a large spoon or ladle, pour enough batter into the pan to create pancakes about 9cm across. Leave about 1cm space between each pancake to prevent them from running together.
- Depending on your pan size, you should be able to cook 3-4 pancakes at once. Let them cook until the entire top surface is covered with bubbles and the edges look set.
- Carefully flip each pancake using a spatula and cook the other side for about 1 minute until golden brown underneath.
- Remove the finished pancakes from the pan and place them on a wire rack to cool. Repeat this process until you’ve used all the batter – you should end up with about 18 pancakes total.
- While the pancakes cool completely, prepare your frosting by adding one drop of red food coloring to the vanilla frosting. Mix thoroughly until you achieve an even light pink color.
- To assemble your stacks, start with one pancake as the base. Pipe a ring of pink frosting around the edge, then place another pancake on top.
- Continue layering pancakes and frosting until you have stacks that are six pancakes high. Repeat to make three separate stacks.
- Top each stack with fresh raspberries and pomegranate seeds, drizzle with raspberry syrup, and finish with a sprinkle of heart decorations and a light dusting of icing sugar.
Notes
- Don’t overmix the batter – lumps are better than tough pancakes
- Make sure your pan is properly heated before adding the batter
- Use a non-stick pan or well-seasoned cast iron for the best results
- Let the pancakes cool completely before stacking to prevent the frosting from melting
- Fresh raspberries work better than frozen ones which can make the pancakes soggy
- Sift your flour if you want extra light and fluffy results
- Keep cooked pancakes warm in a 200°F oven if serving immediately
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260 kcal
- Sugar: 9 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg