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Christmas Scotch pancakes with vanilla whipped cream

Gary Rhodes from Sunday Lunch Live
Make Gary Rhodes' Christmas pancakes even richer, and add an extra tablespoon of dried fruit, or replace the lemon juice with a splash of rum or brandy...

Christmas Scotch pancakes with vanilla whipped cream

Method

1. Whisk the melted butter into the milk with the eggs, sugar and pinch of salt.

2. Sift the flour and spice into a large mixing bowl and make a well in the centre. Pour in the liquid ingredients and whisk to combine. Stir in the dried fruit and mixed peel.

3. Heat a large non-stick frying pan and brush with a little butter.

4. Using a tablespoon, spoon the batter into the pan, allowing one spoon per pancake. Cook for about 2-3 minutes, before turning over. Small bubbles will appear on the surface of the pancakes when they are ready to turn.

5. Cook for a further 2 minutes, before removing from the pan. In a large frying pan, 4-6 pancakes can be cooked at the same time. Cover the cooked pancakes with a tea towel; this prevents them from drying out.

6. For the warm raisin syrup, simmer all of the ingredients together and cook for 10 minutes. Remove the pod and blitz to a puree. Push through a sieve. Scrape the pod and add the vanilla seeds to the syrup.

7. For the vanilla cream, mix all the ingredients together and whisk to a creamy mousse consistency.

8. To serve, warm the pancakes and stack into a tower on each plate, allowing 4-6 per portion. Drizzle the warm raisin syrup over the top, and finish with a spoonful of vanilla cream.

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Serves: makes 25-30 pancakes

Prep: 20 min
Cook: 30 min

Ingredients

For the pancake batter

40g unsalted Butter, melted
225ml Milk
3 Eggs
140g caster sugar
350g self-raising flour
1 tsp Mixed spice
85g currants, sultanas and raisins
20g mixed peel, chopped
40g glacé cherries
2 tbsp Butter
pinch Salt