Brillo Cleaning Guide 10/19
American Pancakes - Take Stock Magazine

Scotch Pancake with Black Forest Compote & Honey Mascarpone

Robbie Lorraine, executive chef at, London
Serves: 10-12
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  • Scotch Pancake
  • 1kg self raising flour
  • 7g salt
  • 40g sugar
  • 10 eggs
  • 1.25l milk
  • Black Forest Compote
  • 250g blackberries
  • 100g Griottine cherries
  • 75g sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 vanilla pod, scraped
  • 1 orange zest
  • Honey Mascarpone
  • 225g mascarpone (firm set)
  • 50g clear blossom honey
  • 25ml cream


  1. Scotch Pancake
  2. Sift all the dry ingredients together into a large bowl. Whisk the eggs and milk together, make a well in the centre of the dry ingredients and slowly pour in until a smooth batter is obtained
  3. Heat the crêpe pan up to a medium heat and spray with oil spray. Pour 30g of mix into the pan and cook on first side until golden and bubbles start to appear on the top. Flip over and cook the other side until golden
  4. Turn out onto a tray and allow to cool. Store in the fridge until needed
  5. Black Forest Compote
  6. Place all the ingredients in a saucepan and bring to a simmer. Cook for 5 minutes then remove from heat
  7. Remove the aromats and divide mixture into two parts. Blitz one part in a blender until smooth and then pass through a fine chinois. Combine with the remaining compote and stir. Place in a container and blast chill. Refrigerate until needed
  8. Honey Mascarpone
  9. Whisk all the ingredients together until smooth, but don’t loosen the mascarpone too much
  10. Place in a container and refrigerate until needed
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