You are either going to love these or hate these. Social media reaction to them ranged from "Far too sweet for me", "Yuk, no, just no!!!", "Why would you even do that!!!" to "OMG!!! Touched by Genius", "So weird, so good!", "I need these in my life" and one of my favourites, "I'd be scared to try these incase I really liked them". Cream Egg Bakes seem to have become a 'thing' in recent years and I've watched my fellow food bloggers create some real masterpieces incorporating them. Time for me to jump on the bandwagon. I actually wrote off my first attempt at Creme Egg Pancakes as a complete failure and lost cause as I thought they looked rather ugly. Social media said otherwise (most likes ever on on of my instagram photos) so I've tweaked the method a bit, made a second batch and here they are in all their glory.
When I shared them on Facebook I used the phrase "When Pancake Day and Easter collide you get Creme Egg Pancakes!" I'd just like to clarify that of course I meant metaphorically speaking. Those who berated the wording as being daft, ignorant and stupid can now get down off their soapboxes. I do know that they can never actually collide and the the 40 day period in between is indeed known as Lent. And before anyone comments that the recipe says to cook on a girdle as opposed to a griddle, in Scotland that really is the correct word. You can use a frying pan, griddle or girdle. Now I'll get down off my soapbox ;-)
GIRDLE, n. A met. form of Eng. griddle, a circular iron plate with hooped handle, suspended or placed over the fire and used for baking scones, oat-cakes, etc.
Cadbury Creme Egg Pancakes
3 Cadbury Creme Eggs
125g Self Raising Flour
1 Tsp Baking Powder
2 Tbsp Caster Sugar
1 Free Range Egg - beaten
aprox 100ml Milk
Oil or Butter to grease
Freeze the Creme Eggs for an hour then use a serrated knife to cut them into thin slices. (The ends of the eggs are the chef's perk!)
Places the slices on a sheet of greaseproof paper and return to the freezer whilst you make the pancake batter.
Sieve together the dry ingredients and make a well. Add beaten egg and mix. Gradually add milk whisking well until you reach a dropping consistency. You may need slightly more or less depending on your flour and the size of your egg.
Preheat a girdle or frying pan on the hob and grease with butter or oil.
Spoon on the batter to the desired size and place a creme egg slice on top.
Once the pancake starts to bubble turn over with a palette knife to cook the other side.
Don't eat straight off the girdle as the creme egg will be like molten lava. Seriously HOT!
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