Christmas Scotch Pancakes with Vanilla Whipped Cream

Make Gary Rhodes' Christmas pancakes even richer, and add an extra tablespoon of dried fruit, or replace the lemon juice with a splash of rum or brandy...
By Gary Rhodes
Christmas Scotch Pancakes with Vanilla Whipped Cream
  • Rating:
  • Serves: makes 25-30 pancakes
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the pancake batter

  • 40 g unsalted butter, melted
  • 225 ml milk
  • 3 eggs
  • 140 g caster sugar
  • 350 g self-raising flour
  • 1 tsp mixed spice
  • 85 g currants, sultanas and raisins
  • 20 g mixed peel, chopped
  • 40 g glacé cherries
  • 2 tbsp butter
  • pinches salt

For the raisin syrup

  • 100 g raisins
  • 150 ml water
  • 50 g caster sugar
  • 1 lemon, juice only
  • 1 vanilla pod, split

For the vanilla cream

  • 150 ml double or whipping cream
  • 1 tbsp (level) icing sugar
  • 1/2 vanilla pod, scraped


1. Whisk the melted butter into the milk with the eggs, sugar and pinch of salt.

2. Sift the flour and spice into a large mixing bowl and make a well in the centre. Pour in the liquid ingredients and whisk to combine. Stir in the dried fruit and mixed peel.

3. Heat a large non-stick frying pan and brush with a little butter.

4. Using a tablespoon, spoon the batter into the pan, allowing one spoon per pancake. Cook for about 2-3 minutes, before turning over. Small bubbles will appear on the surface of the pancakes when they are ready to turn.

5. Cook for a further 2 minutes, before removing from the pan. In a large frying pan, 4-6 pancakes can be cooked at the same time. Cover the cooked pancakes with a tea towel; this prevents them from drying out.

6. For the warm raisin syrup, simmer all of the ingredients together and cook for 10 minutes. Remove the pod and blitz to a puree. Push through a sieve. Scrape the pod and add the vanilla seeds to the syrup.

7. For the vanilla cream, mix all the ingredients together and whisk to a creamy mousse consistency.

8. To serve, warm the pancakes and stack into a tower on each plate, allowing 4-6 per portion. Drizzle the warm raisin syrup over the top, and finish with a spoonful of vanilla cream.

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