Categories: pancakes dessert breakfast pancake day Ingredients FOR THE PANCAKE 3 large eggs 1tbsp Tate & Lyle’s caster sugar 150ml whole milk 100g plain flour 1tsp vanilla extract 25g unsalted butter FOR THE RHUBARB COMPOTE 100g of rhubarb, chopped 1tbsp Tate & Lyle’s caster sugar 1tbsp water TO SERVE Fresh cherries, blueberries, raspberries 300ml double cream, whipped A generous drizzle of Lyle’s Golden Syrup Flaked coconut shavings, toasted YOU’LL NEED A skillet or cast-iron pan Instructions Preheat the oven to 220C / 200C fan / 425F, and put your pan into the oven straight away so it heats up. Beat the eggs with the caster sugar using an electric whisk until light, frothy and pale in colour. Add the milk and vanilla, then sift in the flour. Beat until you have a smooth, thin batter. Wearing a thick oven mitt to protect your hands, remove the pan from the oven and put the butter into the hot, swirling it around so it melts. Quickly pour in the batter and return it to the oven for around 30-40 minutes until puffed up and golden. In the meantime, make your rhubarb compote by add all the ingredients to a saucepan. Put a lid on top and place over a low heat for ~10 minutes until soft. When ready, take your pancake out the oven and serve with the whipped cream, fresh cherries and berries, a dollop of rhubarb compote, coconut shavings and a generous drizzle of Lyle's Golden Syrup. Lyle's Dairy-Free Oat Raspberry Pancakes Blueberry and Buttermilk Pancakes with Lyle's Golden Syrup 3 Ingredient Banana Pancakes Oat Drop Scones with Strawberries
