Raspberry Pancake Cakes


Stacking up sweetly with layers of frosting and a generous berrylicious topping, these Pancake Day treats make a perfectly romantic breakfast-in-bed start to Valentine’s Day, too – one for them, one for you… one more for them (after all, if they love you back, they’re bound to share!)


For the pancakes

  • 200g self-raising flour
  • 25g sugar
  • 2 tsp golden syrup
  • 1 egg, beaten
  • 250ml milk

To stack and serve


  1. Add the flour, sugar and golden syrup to a large jug, add the egg and then gradually add the milk, whisking constantly to create a smooth batter.
  2. Place a non-stick frying pan on a high heat. Add a very small amount of butter and heat until smoking.
  3. Spoon enough batter mix into the pan to make pancakes about 9cm across, leaving a 1cm gap between each – depending on the size of your pan, you should be able to make 3 or 4 pancakes at once.
  4. Cook until the top surface of each pancake is completely covered with bubbles, then turn over and cook the other side for about a minute. Remove from the pan and repeat until all your batter is used – you should have 18 pancakes in total. Leave to cool completely.
  5. Add a drop of red food colouring to a tub of vanilla frosting and mix until thoroughly combined and the frosting is a light, even shade of pink.
  6. Start each stack with a pancake. Pipe a layer of frosting round the edge of that pancake, then layer another pancake on top. Repeat until you have a stack six pancakes high. Repeat with the other two stacks.
  7. Arrange raspberries and pomegranate seeds on top of each stack. Drizzle over a little raspberry syrup, and finish with a sprinkling of glimmer hearts and a light dusting of icing sugar.