Cracker Pack 2019

Rapids Pancake Landscape with Lyle’s Golden Syrup

Andrew Stellitano for Tate & Lyle
Serves: 2
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  • Plain flour 90g
  • Tate & Lyle caster sugar 5g
  • Maldon sea salt pinch
  • Milk 145g
  • Large egg 1
  • Water 75g
  • Butter 10g melted
  • Lyle’s Golden Syrup to taste
  • Strawberries, blackberries, raspberries to decorate
  • Blue food colouring few drops (optional)
  • Yoghurt 2 tbsp


  1. Make the crêpe pancake mix. Warm up the butter in a frying pan
  2. Make up a series of large, thin pancakes
  3. Drape each pancake over a foil shape (can be any shape, the more varied the better) and place on baking tray in a
    pre-heated oven at 100° for an hour, until the pancake is stiff
  4. Make a pool of yoghurt on the plate. Trim the tops off strawberries and place the fruit upside down in it
  5. Break up small pieces of pancake and scatter among the fruit ‘rocks’. Choose a large piece of baked pancake with a fold in it and balance on the edge of the plate to form a small waterfall
  6. Mix the golden syrup with a little water (optional) and a few drops of food colouring then pour down the pancake waterfall and serve
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