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Lyle’s Pancake Roses

Prep

5 min

Bake

15 mins

Serves

3 to 5

Difficulty

Easy

About

A rosey bouquet of tastiness, the perfect Valentine's treat.

made using

Lyle’s Breakfast Bottle

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Instructions
Ingredients
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Instructions

Step 1

Put the flour into a mixing bowl and make a well in the centre.

Step 2

Beat the milk, whole egg, egg yolk and oil together in a jug. Gradually pour the mix into the centre of the flour, whisking continuously until you have a smooth batter.

Step 3

Add a few drops of food colouring and mix it in (adding more if you wish the colour to be darker). Pour everything back into the jug.

Step 4

Heat a non-stick 18cm (7”) frying pan on medium until it produces a slight haze. Melt in a little butter then pour in 3 tablespoons of batter, evenly coating the pan.

Step 5

Fry for about 20-30 seconds until the liquid batter sets. Loosen the edges, and then give the pan a little shake. Now flip the pancake, and cook for a further 20 seconds.

Step 6

Place the pancake on a plate and cover it with a sheet of baking paper. Repeat until you have used up all of the batter.

Step 7

Take a slightly cooled pancake and fold it in half. Then, roll it up on a slight angle so that the outer edge resembles a rose. Place it in a bowl and repeat with all the pancakes until you have a bouquet.

Step 8

Drizzle with Lyle’s Golden Syrup and serve.

Ingredients – 7 items

Serving

1

Lyle's Pancake Roses

Flour

110 g
Milk

Full fat milk

275 ml
Eggs

Large eggs

1
Eggs

Large egg yolk

1
Olive-oil

Oil

1 tbsp
Food-colouring-liquid

Few drops of good quality pink food colouring

Lyle’s Breakfast Bottle

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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