Raspberries & Cream Pancake Filling

Raspberries & Cream Pancake Filling

A delicious tea time treat for all mums out there. Pancakes are not for eating once a year - eat them any time!
ServesPrep / Cooking TimeDifficulty
3 15 minutes 1

This is a very quick recipe, dessert in minutes! A variation on a theme using raspberries instead of the bananas. The strong colour of the fruit really adds to the look of the dish when served.



1 large punnet of raspberries (you will need around 8 for each person)
1 tsp of light brown sugar
2 tbsps of dark rum (optional)
Juice and zest of 1 orange and 1/2 a lemon
3tbsps of maple syrup
50ml double cream
1 tbsp of mascarpone cheese
pancake batter


  • Pop the sugar into a frying pan along with the raspberries and heat gently for around 2 minutes, then remove from the pan and set aside.
  • Using the same pan, add the rum to the frypan and cook for 30 seconds, then add the syrup, the orange and lemon zests and all of the juices and cook on a high heat for 1 minute.
  • Pop the raspberries back into the pan and cook for 20 secs just to re-glaze the fruit and allow the red juice to run into the butter mixture.
  • Now add the cream to the pan and allow to gently cook until large bubbles form and it has reduced by half.
  • Whilst this is cooking, make your pancakes, fold into quarters and place on a plate then cover with the raspberry concoction and serve with a dollop of either the mascarpone or vanilla icecream. Delicious!
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