GBBO star Liam Charles has a delicious recipe for Cadbury Creme Egg pancakes
Sounds amazing!
Published 13th Feb 2018
If you're looking to really push the boat out this pancake day, make sure you check out this delicious recipe for Cadbury Creme Egg pancakes by The Great British Bake Off's Liam Charles.
He was one of our all time favourite contestants on The Great British Bake Off, and now Liam is back on the baking scene with a recipe that's guaranteed to make you drool.
Liam has teamed up with Cadbury to create a pancake using their iconic Creme eggs.
Egg-citing, we know (sorry, we can't resist an egg pun!).
GALLERY: 5 delicious 'free from' pancake recipes
GBBO star Liam Charles has a delicious recipe for Cadbury Creme Egg pancakes
Method: 1) Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles. 2) Mix all the dry ingredients. Add the milk, water, oil, and vanilla. Mix well, but don't over stir; a few lumps are okay. 3) Drop 1/4 cup of batter for each pancake. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast. Recipe byGenius Kitchen
1) Dairy-free pancake recipe
Makes 8 Ingredients: 125g plain flour 1 egg 300ml coconut milk 1 tablespoon of oil
Method: 1) Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. 2) Once you have a paste, mix in another quarter and once lump-free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using. 3) Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice!
Makes 6 Ingredients: 200g plain gluten free flour - we recommend Doves Farm 2 eggs 500ml milk 1 tablespoon oil
Method: 1) Put the flour, egg and half the milk into a large bowl or jug. Beat to a smooth paste then stir in the remaining milk to make a thin batter. 2) Refrigerate the batter for up to 12 hours – otherwise it's ready to go. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges. 3) Cook the pancake, loosening the edges, until the base is golden. Turn it over and cook the other side. Repeat until the batter is used. Serve with sweet or savoury fillings of your choice.
Ingredients: 150g plain flour 2 tablespoons caster sugar 2 teaspoons baking powder 1/2 teaspoon salt 300ml water 1 tablespoon oil
Method: 1) Sift the flour, sugar, baking powder and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the centre of the dry ingredients, and pour in the wet. 2) Stir just until blended; mixture will be lumpy. Heat a lightly oiled frying pan or griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. 3) Flip, and cook until browned on the other side. Repeat with remaining batter.
Method: 1) Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles. 2) Mix all the dry ingredients. Add the milk, water, oil, and vanilla. Mix well, but don't over stir; a few lumps are okay. 3) Drop 1/4 cup of batter for each pancake. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast. Recipe byGenius Kitchen
1) Dairy-free pancake recipe
Makes 8 Ingredients: 125g plain flour 1 egg 300ml coconut milk 1 tablespoon of oil
Method: 1) Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. 2) Once you have a paste, mix in another quarter and once lump-free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using. 3) Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice!
Makes 6 Ingredients: 200g plain gluten free flour - we recommend Doves Farm 2 eggs 500ml milk 1 tablespoon oil
Method: 1) Put the flour, egg and half the milk into a large bowl or jug. Beat to a smooth paste then stir in the remaining milk to make a thin batter. 2) Refrigerate the batter for up to 12 hours – otherwise it's ready to go. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges. 3) Cook the pancake, loosening the edges, until the base is golden. Turn it over and cook the other side. Repeat until the batter is used. Serve with sweet or savoury fillings of your choice.
Ingredients: 150g plain flour 2 tablespoons caster sugar 2 teaspoons baking powder 1/2 teaspoon salt 300ml water 1 tablespoon oil
Method: 1) Sift the flour, sugar, baking powder and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the centre of the dry ingredients, and pour in the wet. 2) Stir just until blended; mixture will be lumpy. Heat a lightly oiled frying pan or griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. 3) Flip, and cook until browned on the other side. Repeat with remaining batter.
Method: 1) Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles. 2) Mix all the dry ingredients. Add the milk, water, oil, and vanilla. Mix well, but don't over stir; a few lumps are okay. 3) Drop 1/4 cup of batter for each pancake. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast. Recipe byGenius Kitchen
So, how do you make these delicious creations? Here's everything you need to know...
For the pancake mix, sift the plain flour, salt and caster sugar into a large bowl and begin to mix with a whisk, then you want to make a little well right in the centre.
Into that bowl now add your eggs and begin to mix until well combined.
Once it’s all mixed together, you want to add the milk in a small stream but you want to mix at the same time, followed by vanilla extract and the inside of 3 Cadbury creme eggs. Your pancake mix is ready!
Now make the filling, melt your creme eggs and dark chocolate in microwave or over a heatproof bowl with saucepan underneath on a gentle simmer. Once melted, put aside Cough go for the microwave cough.
For the chocolate Creme Egg sauce, melt the chocolate in a heatproof bowl, over simmering water. Occasionally stir until it’s completely melted.
Then add the butter, double cream and caster sugar - you want to heat then stir into the melted chocolate.
Pop in the Cadbury Creme eggs and begin to stir, the heat of the sauce will gradually melt the Creme eggs, just continue to stir until it’s nice and smooth.
Remove the saucepan from the heat and leave to the side to cool.
Now time to fry, prepare a small bowl of melted butter and vegetable oil, you are going to use this to grease the pan between each pancake.
Bring your pan to medium heat, then give it a good brush of your buttery oily mixture
Now use a ladle to pour your mixture into the frying pan. You just want enough to cover the base of the frying pan, then give the frying pan a good roll of the heat to ensure super clean edge.
Once the pancake mix has stopped rolling pop in back on the heat and wait for it to cook. Shouldn’t be longer than a minute, SO BE ON THE WATCH. Brush the edges of pancake with egg wash, this will try to stop any oozing of the Creme egg, but we all like a bit of goo anyway.
To check if your pancake is ready on one side, gently lift for a sneak peak, if its golden brown.
Calzone TIME! Give your one side cooked pancake a super generous splatter of the melted Creme Egg filling on one side that’s facing you.
Now instead of giving your pancake the infamous 180 flip, you want to give it that calzone fold. Lift your Creme Egg side and gently press into the other side forming a semi-circle. Allow to cook for couple more minutes.
Place on a plate, repeat the process until all your mixture is used up.
Once done, place the lot on a massive tray or plate, finish off with a little more melted Creme eggs, generous squiggles of your Creme egg chocolate sauce sprinkle with icing sugar then…..BAM, Enjoy.
Speaking about his new job Liam said, “I’m totally amazed by the skill of professional chefs and to be doing this so soon after Bake Off, is just sick. I can’t wait to get cracking. I told you I’d be back."
Bake Off: The Professionals is a six part series which will be shown on Channel 4 later this year.
