Lyle's Pancake Roses

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

Serves

5-6

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

110g (4oz) plain flour
275ml (10floz) full fat milk
1 large egg
1 large egg yolk
1tbsp vegetable oil, and butter for frying
Few drops of good quality pink food colouring
Lyle's Golden Syrup, to serve

Lyle's Breakfast Bottle

INSTRUCTIONS

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

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.

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.

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.

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.

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.

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.