Meringue pancakes recipe

If you're a fan of the Queen of Pudding, you're certainly going to love Queen of Pancakes - a pancake twist on this classic!

Top your meringue pancakes with a luxurious berry mixture and creamy, gooey meringue. Use a blow torch to give your meringue a professional finish. Serve these delicious pancakes as soon as you've assembled them. As if you'd want to wait for this delicious pancake recipe (opens in new tab).

Ingredients

• 1x batch of pancakes
• 400g mixed berries (fresh or frozen)
• 1 tbsp caster sugar
• 2 large, free range egg whites
• 120g caster sugar
• 1 tsp cornflour

Method

1. Make up your batch of pancakes.
2. Heat the berries and sugar with ½ tbsp water in a small saucepan, cover with a lid, heat gently for around 8 minutes or until the berries just start to pop then set aside to cool slightly.
3. Put the egg whites into a bowl. With an electric hand whisk, beat until soft peaks form. Now add the sugar, a little at a time, whisking until stiff and glossy. Whisk in the cornflour.
4. Divide the berry mixture between the pancakes, top with a few dollops of the meringue then either cook under a medium hot grill for a few minutes to brown, or brown with a blow torch.

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