Eton mess pancakes

Eton mess pancakes Easy Food
Makes 6
For the pancakes:
100g plain flour
2 large eggs
300ml milk
1 tbsp butter, melted, plus extra for cooking
1 lemon, cut into wedges

For the filling:
500ml Whipped cream
6 meringue nests, crushed
250g fresh raspberries
2 tbsp raspberry dessert sauce

  1. Whisk the flour, eggs, milk and butter in a bowl or large jug to a smooth batter. Set aside for 30 minutes to rest.
  2. Heat a non-stick frying pan over a medium-high heat and melt a bit of butter. When hot, add a ladleful of pancake batter, lifting and tilting the pan so it forms an even coating on the bottom. Cook for one minute until bubbles form in the centre, then flip and cook for another 30 seconds. Squeeze over a bit of lemon to the cooked pancake and set aside to cool while you repeat with the rest of the batter.
  3. Mix the filling ingredients until combined. Use it to fill the cooled pancakes to serve.

Per serving: 174kcals, 9.8g fat (4.5g saturated), 15.8g carbs, 2.5g sugars, 5.8g protein, 0g fibre, 0.053g sodium