Recipe: Dutch Pancakes with Mascarpone, Compote and Honeycomb

Dutch pancakes are the perfect alternative to classic buttermilk this Shrove Tuesday, and Lucy Carr-Ellison’s recipe from Wild by Tart is one you’ll have bookmarked for brunches year-round. Topped with mascarpone, raspberry compote and honeycomb, the pancake is baked in the oven with a heavy skillet to create a fluffy centre and crisp edges.


60g plain flour
2 eggs
120ml whole milk
1 tsp caster sugar
1 tsp vanilla extract
30g butter, melted
pinch of salt
150g raspberries
½ lemon
1 tsp icing sugar

to serve:
icing sugar
3 tbsp mascarpone
honeycomb chunks

1. Heat the oven to 220oC
2. Whisk together the eggs, milk, salt and sugar with the melted butter. Tip the flour into a bowl and make a well. Slowly pour in the egg mixture, whisking as you go, until all of the flour is incorporated and you have a smoother batter. Leave to stand for 15 minutes.
3. Place the raspberries in a pan over a medium heat, squeeze in half the lemon, and add the icing sugar. The raspberries will start to collapse, then bring to a simmer for two minutes off the heat.
4. Place your skillet pan over a very high heat until it’s smoking, add the butter and swirl around the edges. Immediately add your pancake mix and place in the oven for around 15 minutes until it’s all puffed up and golden.
5. Remove from the oven and serve immediately. Dollop on the mascarpone, and then spoon over the raspberries. Finish with a dusting of icing sugar, a drizzle of honey and some crumbled chunks of honeycomb.


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