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Perfect English Pancakes with Vanilla Spice Filling

February 24, 2020 by Lucy Parissi Leave a Comment

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Master the recipe for basic English Pancakes and you can make perfect crepe-style pancakes this Shrove Tuesday and any day of the year!

And for a real grown-up treat this Pancake Day, fill them with Amarula Vanilla Spice Cream, spiked chocolate sauce and caramelised walnuts. Swoon!

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IN PARTNERSHIP WITH AMARULA

Pancake Day – Shrove Tuesday – is nearly upon us and once again everyone is going flipping crazy! I am partnering with Amarula Vanilla Spice Cream to bring you an – OMG soooo good! – pancake recipe that is aimed at grown ups.

Filled with Amarula-spiked whipped cream, caramelised walnuts, stem ginger and chocolate sauce, it is great for sharing, really easy to make and even easier to devour!

Sweet crepes filled with cream and drizzled with chocolate sauce and chopped nuts

A sweet liqueur like no other

Amarula Vanilla Spice Cream is a smooth liqueur with a truly unique taste. It is a blend of velvety cream, vanilla and a hint of ginger laced with African marula fruit. 

Great for enjoying over crushed ice, in sweet cocktails, hot drinks like coffee and chocolate and a perfect partner for desserts.

I used the Amarula Vanilla spice in the whipped cream filling and the chocolate sauce – so delicious!

Bottle of Amarula Vanilla Spice Cream

English Pancakes VS French Crepes

English pancakes actually have a lot in common with their French cousins – they are both thin, flat pancakes which can be filled or traditionally simply sprinkled with sugar and lemon juice.

They don’t look anything like American pancakes which are small, thick and fluffy – in the UK these style of pancakes are called Scotch pancakes or drop scones.

English pancakes are smaller and a slightly thicker than crepes – and a little easier to make. You don’t need a special pancake pan (though it helps) but a good quality non-stick pan is a must.

English pancakes served with sugar an lemon on a plate

Here’s what you will need

  • Plain flour (all-purpose flour)
  • Sugar – leave out if you are making savoury pancakes
  • Salt
  • Eggs
  • Vanilla extract (optional)
  • Butter or oil – I prefer to add a little rapeseed oil, but melted unsalted butter also gives a lovely flavour
  • Milk – use semi-skimmed or whole milk
  • Oil or butter for greasing the pan
English pancake ingredients: flour, milk, sugar eggs

Perfect pancake batter step by step

Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.

This is a recipe for English pancake batter which is a crepe-style pancake, slightly thicker than the lacy French crepes. You will get 8-12 pancakes using this recipe, depending on how thin you make them.

STEP 1 Sift the flour, sugar and salt into a bowl to aerate the ingredients.

Sifting flour over a bowl

STEP 2 Add the eggs, oil and a small amount of the milk and start mixing together using a small balloon whisk. Begin mixing at the centre of the bowl, slowly incorporating the flour until you have a thick batter.

Mixing flour eggs and milk to make pancake batter in a bowl

STEP 4 Gradually add in the remaining milk, mixing with the balloon whisk until you have a smooth thin batter, the consistency of slightly thick single cream. 

Mixing pancake batter with a balloon whisk

STEP 5 I like to strain the pancake batter into a mixing jug to get rid of any small lumps and make it easier to pour into a hot pan. Leave the batter to rest for 30 minutes or put in the fridge to use later – it will keep for a couple of days, covered.

How to cook pancakes step by step

Flipping is showy, but not essential to cooking the perfect pancake! Make sure you use a good quality non-stick pan and keep an eye on the temperature.

STEP 1 Mist the pan with a little rapeseed oil and then wipe most of it away using kitchen paper. Heat until the pan is really hot then turn the temperature down a little.

STEP 2 Pour in about half a ladleful of batter – it should sizzle slightly when it hits the hot pan. Working quickly, tilt the pan so that the batter covers the surface. Patch up any holes with a little batter, drizzles from a spoon.

Cooking pancakes collage

STEP 3 Cook for 30 seconds then loosen the edges of the pancake using a silicone spatula and check the underside – it should be golden and ready to flip.

STEP 4 Flip the pancake over using a spatula (this pancake flipper is very useful) or by tossing it in the air if you are feeling brave. Cook for 20-30 seconds and then simply slide it onto a plate. Continue until you use all of the pancake batter, stacking the pancakes on the plate as you go.

Cooking pancakes collage

Filling your pancakes

STEP 1 Whisk double cream, icing sugar and Amarula Vanilla Spice using a hand or stand mixer. Start whisking at the lowest speed setting and gradually increase the speed until the cream holds peaks. Place in the fridge while you make the chocolate sauce.

whisking double cream in a bowl

STEP 2 Heat the cream and Amarula Vanilla Spice Cream in a saucepan until small bubbles appear around the edge of the pan. Pour over a bowl of dark chocolate buttons, leave for a couple of minutes then stir with a spoon until the chocolate melts and is the consistency of double cream.

making chocolate sauce

STEP 3 Spread the cream over the pancake, drizzle with a little chocolate sauce and sprinkle with chopped nuts and very finely diced stem ginger, if using. Roll the pancake up and repeat until you have filled them all.

STEP 4 Drizzle with extra chocolate sauce and sprinkle with more nuts, dust with a little icing sugar and enjoy!

English pancakes filled with double cream and drizzled with chocolate and chopped walnuts

Pancakes tips & troubleshooting

Pancakes are really easy to make but require a bit of practice! Here are my tips to pancake success!

  • Get the batter just right – it needs to be smooth and the consistency of slightly thicker single cream. Make sure your rest it for at least half an hour before using or make a few hours in advance.
  • Make the batter in a blender – simply blitz all the ingredients for a few seconds then rest and use. My husband – the in-house pancake master – insists that blender batter is “lazy” (well, duh!)
  • Watch the pan temperature! It needs to be quite hot so that the batter sizzles when it hits the pan, but not so hot that it burns the pancake. Adjust as you go, adding a little more oil or batter to grease as needed.
  • You can double the recipe to make a bigger batch of pancakes. They keep well in the fridge for a day or two, stacked on a plate and separated by greaseproof paper.
  • Freeze the pancakes, again separated by paper and wrapped well or sealed in a ziplock bag. Defrost in the refrigerator and reheat by briefly pan frying before serving.
  • Get creative with your fillings and toppings! Fresh fruit like berries or segmented orange are delicious but you can also use ricotta cheese or savoury fillings like spinach, mushrooms and cheese.

HAVE YOU MADE MY ENGLISH PANCAKES? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

English Pancakes with Spiked Vanilla cream and Chocolate Sauce

Lucy Parissi | Supergolden Bakes
These incredibly indulgent Amarula Vanilla Spice Pancakes are easy to make and even easier to devour! A great grown-up treat for pancake day and a delicious quick dessert any time of the year.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: English
Keyword: English Pancakes, Filled Sweet Crepes
Prep Time: 20 minutes
Cook Time: 1 minute
Resting time: 30 minutes
Total Time: 51 minutes
Servings: 8 -12
Calories: 604kcal

Ingredients

Pancake Batter

  • 120 g (1 cup) plain flour (all-purpose flour)
  • 1 tbsp sugar
  • ¼ tsp salt
  • 2 large eggs
  • 1 tbsp melted butter or rapeseed oil
  • 1 tsp vanilla extract (optional)
  • 360 ml (1 ½ cups) semi-skimmed milk
  • 1 tbsp melted butter or vegetable oil to grease the frying pan

Vanilla Cream

  • 360 ml (1 ½ cups) double cream
  • 60 ml (¼ cup) Amarula Vanilla Spice
  • 100 g (1 cup) icing sugar
  • 1 tsp vanilla paste

Chocolate Sauce

  • 100 g (3½ oz) dark chocolate buttons
  • 80 ml (⅓ cup) double cream
  • 1-2 tbsp Amarula Vanilla Spice

Caramelised nuts

  • 200 g (7oz) walnuts or pecans, roughly chopped
  • 2-3 tbsp sugar

Optional toppings/fillings

  • 2 globes stem ginger , very finely diced
  • icing sugar to dust the pancakes

Instructions

Make pancake batter

  • Sift the flour, sugar and salt into a bowl to aerate the ingredients.
  • Add the eggs, oil, vanilla extract if usisng and a small amount of the milk and start mixing together using a small balloon whisk. Begin mixing at the centre of the bowl, slowly incorporating the flour until you have a thick, smooth batter.
  • Gradually pour in the remaining milk, mixing with the balloon whisk until you have a thin batter, the consistency of slightly thick single cream.
  • I like to strain the pancake batter into a mixing jug to get rid of any small lumps and make it easier to pour into a hot pan – this is optional.
  • Leave the batter to rest for 30 minutes or put in the fridge to use later – it will keep for a couple of days, covered.

Cook the pancakes

  • Mist the pan with a little rapeseed oil and then wipe most of it away using kitchen paper. Alternatively use a knob of butter to grease the pan. Heat until the pan is really hot then turn the temperature down a little.
  • Pour in around half a ladleful of batter – it should sizzle slightly when it hits the hot pan. Working quickly, tilt the pan so that the batter covers the surface of the pan. Don't use too much batter as the pancakes will be too thick and rubbery.
  • Cook for 30 seconds then loosen the edges of the pancake using a silicone spatula and check the underside – it should be golden and ready to flip.
  • Flip the pancake over using a spatula. Cook for 20-30 seconds and then simply slide it onto a plate. Continue until you use all of the pancake batter, stacking the pancakes on the plate as you go.

Filling your pancakes

  • Whisk double cream and icing sugar using a hand or stand mixer. Start whisking at the lowest speed setting and gradually increase the speed , adding the Amarula, until the cream holds peaks. Place in the fridge while you make the chocolate sauce.
  • Heat the cream and Amarula Vanilla Spice Cream in a saucepan until small bubbles appear around the edge of the pan. Pour over a bowl of dark chocolate buttons, leave for a couple of minutes then stir with a spoon until the chocolate melts and is the consistency of double cream.
  • Toast the chopped nuts in a hot pan, sprinkle with the sugar and cook for a few minutes until they start to colour and sugar melts and caramelises. Keep an eye on them as they can easily burn! Transfer to a bowl.
  • Spread the cream over the pancake, drizzle with a little chocolate sauce and sprinkle with chopped nuts and very finely diced stem ginger, if using. Roll the pancake up and repeat until you have filled them all.
  • Drizzle with extra chocolate sauce and sprinkle with more nuts, dust with a little icing sugar and enjoy!

Video

Nutritional Info

Calories: 604kcal | Carbohydrates: 45g | Protein: 10g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 165mg | Potassium: 246mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1029IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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