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Eton Mess Pancake Stack by Shane Smith

Serves: 12Chef: Shane SmithCategory: PancakesCourse: DessertMachine: MixerTotal time (min.): 65
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Shane’s exquisite Eton mess pancake stack are totally scrumptious. Light, fluffy pancakes drizzled in a rich raspberry coulis before being topped with chewy mini meringues, strawberries, and whipped cream! These are the perfect treat as a dessert or breakfast (we’ll let you decide!) to show your love to someone special (or yourself!)


For the meringues:

For the raspberry coulis:

For the pancakes:

To garnish:



For the meringues:

  1. To make the meringues, preheat your oven to 100C and line a baking tray with parchment paper.
  2. In the bowl of your Kenwood stand mixer, fitted with the whisk attachment, whisk the egg whites until soft peaks are reached.
  3. Gradually add the caster sugar and continue to mix until thick and glossy.
  4. To this add the vanilla, cornflour and icing sugar and whisk until thick.
  5. Spoon this meringue into a piping bag fitted with a small round nozzle.
  6. Pipe 24 mini meringue kisses on the lined tray and place in the preheated oven and bake for 45 minutes, turn the oven off and allow to cool fully inside.

For the raspberry coulis:

  1. To make the raspberry coulis, simply place the raspberries, sugar and water in a saucepan.
  2. Pop this over a medium heat and cook for a few minutes until the berries break down and become a soft pulp.
  3. Strain this puree and set it aside until needed.

For the pancakes:

  1. To make the pancakes, place all the ingredients into the bowl of your Kenwood stand mixer fitted with the kBeater attachment and mix together until you have a smooth batter.
  2. Spoon the pancake batter onto a hot oiled pan and cook for about a minute on each side.

To serve:

  1. Top your pancakes with the crunchy meringues, fresh berries, raspberry coulis and a side of whipped cream.