Whilst flying around this week making charity cupcakes for Cake A Difference and panicking that I’ve not yet done my Mactweets Macarons or any Valentine’s desserts either, I can at least relax in the knowledge that I have two more pancake recipes ready to share.
This Scotch pancake and ice cream stack was another one of my entries to the Morrison’s Seasonal Pancake challenge along with those seen in last week’s two recipes, Crepe Style Pancakes with Hot Maple Fudge Sauce and Pancake Rolls with Sweet Spicy Pork and Rhubarb.
So there’s my cookery vid debut! I’m not sure how long it will be until I manage another one. I would like to say I’m going to start churning them out like My Daddy Cooks but I only have the rudimentary filming facilities on my mobile phone and Canon Ixus digital camera to work with. My dream of a Nigella Lawson style kitchen set up like film studio will have to remain a fantasy for the time being. And hell I’m not recording myself with Bree Van Der Kamp hair and spotty apron until I’ve lost at least another stone (13lb now since New Year and counting).
If you like pancake recipes you may also enjoy:
Polish potato pancakes (Coffee and Vanilla)
Pancakes with Cinnamon Sugar (Greedy Gourmet)
Emperor’s Pancakes (Cooksister)
I am delighted to announce the winner of last week’s pancake giveaway:
Heavenly Housewife from Donuts to Delirium is the lucky winner of a box of Morrison’s kitchenware including two frying pans to toss lots of pancakes.
Look out for another Maison Cupcake giveaway and my fourth, final Morrison’s Seasonal Pancake Challenge dish soon. Now I can leave you with today’s recipe.
You can make the sauce without whisky if you do not wish to include alcohol. Just compensate with a little extra water.