If you’re a fan of the Queen of Pudding, you’re certainly going to love Queen of Pancakes – a pancake twist on this classic! Top your pancakes with a luxurious berry mixture and creamy, gooey meringue. Use a blow torch to give your meringue a professional finish. Serve these delicious pancakes as soon as you’ve assembled them. As if you’d want to wait?!
- For the
- 1x batch
- 400g mixed berries (fresh or frozen)
- 1 tbsp caster sugar
- 2 large, free range egg whites
- 120g caster sugar
- 1 tsp cornflour
Make up your batch of pancakes.
Heat the berries and sugar with ½ tbsp water in a small saucepan, cover with a lid, heat gently for around 8 minutes or until the berries just start to pop then set aside to cool slightly.
Put the egg whites into a bowl. With an electric hand whisk, beat until soft peaks form. Now add the sugar, a little at a time, whisking until stiff and glossy. Whisk in the cornflour.
Divide the berry mixture between the pancakes, top with a few dollops of the meringue then either cook under a medium hot grill for a few minutes to brown, or brown with a blow torch.
Once you've made up your batch of pancakes, pop them on an ovenproof plate and leave in the oven on a very low heat so they stay warm whilst you prepare the fruit and meringue