30 minutes
Eton Mess Pancake Stack
Serves: 4 PeopleLight and fluffy pancakes made with Yeo Valley yogurt, stacked with a fresh berry jus, crushed meringues, and topped with fresh berries and optional cream for an indulgent treat!
Instructions
- - Step 1Make the Batter: In a large bowl, whisk together flour, baking powder, and 2 tbsp sugar. In a separate bowl, mix St. Ewe Super Eggs, Yeo Valley yogurt, and milk. Combine wet and dry ingredients until smooth.
- - Step 2Cook the Pancakes: Heat a non-stick pan with butter or oil. Pour a ladle of batter to make small, thick pancakes. Cook 1-2 minutes until bubbles form, then flip and cook another minute. Keep pancakes warm in a low oven.
- - Step 3Prepare the Berry Jus: In a saucepan, heat 100g of mixed berries with 2 tbsp sugar over medium heat. Stir and simmer until the berries break down into a sauce. Blend or mash for a smooth jus, and let it cool slightly.
- - Step 4Crush the Meringues: Lightly crush meringue nests into small pieces and set aside.
- - Step 5Assemble the Stack: Layer pancakes with a drizzle of berry jus, fresh berries, and crushed meringues between each layer.
- - Step 6Top the Stack: Finish with more berry jus, fresh berries, and optional whipped cream or Yeo Valley yogurt for extra indulgence.
- - Step 7Serve: Serve immediately and enjoy this fruity, fluffy masterpiece!
Ingredients
- 2 Super Egg
- 250 grams Yeo Valley Yogurt
- 200 grams Plain Flour
- 1 Tbsp. Baking Powder
- 4 Tbsp. Caster Sugar
- 100 ml Milk
- 10 grams Salted Butter
- 200 grams Mixed Berries
- 4 Meringue Nests Crushed
- 50 grams Yeo Valley Yogurt
- 50 grams Strawberries
