You guys, this week has not even been funny. Actually make that this past fortnight. Three weeks? I don’t know, but I haven’t been showing up here much because when I get stressed, I just can’t handle the internet. Anyone else or is that just me? So anyway, hello, I’m alive, and currently eating my feelings. This last Monday I invited Kelly over to help me do so, and also to introduce her to the wonder of creme egg pancakes. I mentioned these a while ago and was met with a bit of interest, so I thought with Shrove Tuesday coming up this would be a good time to share the ‘recipe’ with you here. Did I mention they’re gluten free?
Creme egg pancakes – the batter
First up, make a basic pancake batter. I’m sure everyone’s got their own recipe, but this is the one I use and it never fails. Well, except for the first pancake, but that one’s always an offering to the pancake gods, right? Aside from the bodged one, this should make about 8-10 pancakes.
- 120g gluten free plain flour (If you’ve got a friend with a spare 16kg of gluten free flour, feel free to get her to bring it to your house, looking very much like an overstocked, upmarket drug dealer wandering the streets of Bedford)
- 1 tsp xanthan gum
- Pinch of salt
- 500ml milk
- 4 eggs
- 30g melted butter
Mix your eggs and milk first, then add your dry ingredients, and the melted butter last. Mix well until no lumps remain.
Once your batter is ready, pour it into your frying pan. I like to cook my pancakes on a low heat, I just find it works better for me.
While the underside is cooking, unwrap your creme egg and cut it longitudinally.
That part is important. Just look at all that creme egg goodness.
Anyway. Once the underside is cooked, flip, and place your two egg halves creme side down onto one half of the pancake. This makes it easier to fold in half (or quarters, if you want to get fancy).
Let it cook for a minute, then fold over one side on top of the eggs.
Cook on both sides for a few minutes until the creme egg has melted*.
And there you have it, creme egg pancakes. You know, there’s really no way to take a photo of these to make them look good. There just isn’t. So you’ll have to take my word for how good they taste – or you can look at my manic face and make up your own mind.
I have to say, ever since they changed the chocolate on the outside of the creme eggs for a cheaper kind (booo, hiss, Kraft) they just don’t melt the way they used to. My finished pancake looked decidedly non-chic thanks to the weird non-melty chocolate. That’s my story and I’m sticking to it, anyway.
Health warning – these may taste mighty good, but don’t try and eat more than one. Trust me, your body cannot handle that much sugar in one go. And this is coming from a hardcore sugar addict.
So with pancake day coming up, are you interested in trying out a creme egg pancake? Every year I hold a pancake party where I invite new friends and introduce them all to this culinary delight. Sadly, this year I’m probably going to be away over actual pancake day so I won’t be able to have a party. So I’m doing it over the internet instead, and you’re all invited 🙂