Cadbury Creme Egg Pancakes: A Controversial Pancake Day Creation
With Easter still weeks away but supermarket shelves already brimming with seasonal treats, another celebration is fast approaching – Pancake Day. In anticipation of Shrove Tuesday, I embarked on a culinary experiment beyond the traditional lemon and sugar combination, testing a recipe that has sparked considerable debate: Cadbury Creme Egg pancakes.
The Discovery of a Divisive Recipe
While searching for inventive Pancake Day ideas, I stumbled upon Claire's Cadbury Creme Egg pancake recipe from her Foodie Quine blog. As someone who passionately enjoys both Creme Eggs and pancakes, the decision to try it was immediate. The recipe promised a fusion of two beloved treats, though Claire openly acknowledges it initially provoked strong reactions among her followers.
Opinions ranged from enthusiastic declarations of "I need these in my life" to outright rejection with comments like "Yuk, no, just no!!!" This polarising response only heightened my curiosity about whether these unconventional pancakes could deliver on taste.
Surprisingly Simple Preparation Process
What makes this recipe particularly appealing is its remarkable simplicity. The method involves preparing standard pancake batter – either from scratch or using a convenient shop-bought mix – and incorporating frozen, sliced Creme Eggs during the cooking process. The key preparation step requires freezing the Creme Eggs for approximately an hour before slicing them with a serrated knife.
The batter itself follows traditional pancake-making principles: sifting together self-raising flour, baking powder, and caster sugar before creating a well in the centre. After adding a beaten egg, milk is gradually incorporated until achieving the ideal dropping consistency. The exact milk quantity may vary slightly depending on flour type and egg size.
Cooking Technique and Final Result
Once the batter reaches the correct consistency, the cooking process begins with heating a well-greased frying pan. Spoonfuls of batter are added to the hot surface, followed immediately by placing a slice of frozen Creme Egg on top of each pancake. As bubbles form on the surface, the pancakes are flipped to cook the reverse side until golden brown.
After allowing a brief cooling period of a couple of minutes, the moment of truth arrives. Despite the recipe's controversial nature, the final result proved utterly delicious in my experience. The warm, melted Creme Egg centre created a delightful contrast with the fluffy pancake exterior, while the friend who sampled them shared my enthusiastic approval.
Recipe Ingredients and Method
Ingredients:
- Three Cadbury Creme Eggs
- 125g of self-raising flour
- One teaspoon of baking powder
- Two tablespoons of caster sugar
- One free-range egg, beaten
- Approximately 100ml of milk
- Your choice of oil or butter for cooking
Method:
- Begin by placing the Creme Eggs in the freezer for one hour, then carefully slice them using a serrated knife.
- Arrange the slices on a greased baking dish and return them to the freezer while preparing the pancake batter.
- Sift the dry ingredients into a mixing bowl and create a well in the centre.
- Add the beaten egg and combine, gradually pouring in milk until achieving dropping consistency.
- Heat a frying pan and grease with butter or oil, then add batter portions to your preferred size.
- Place a Creme Egg slice on top of each pancake as it begins to cook.
- When bubbles appear on the surface, flip the pancake and cook the other side.
- Allow to cool for a few minutes before serving and enjoying.
This unconventional Pancake Day recipe demonstrates how a single additional ingredient can transform a traditional dish into something both controversial and delicious. While not universally loved, these Cadbury Creme Egg pancakes offer an accessible, straightforward option for those seeking to add creative flair to their Shrove Tuesday celebrations.
