For the pancakes
- 200g self-raising flour
- 25g sugar
- 2 tsp golden syrup
- 1 egg, beaten
- 250ml milk
To stack and serve
- 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.
- Place a non-stick frying pan on a high heat. Add a very small amount of butter and heat until smoking.
- 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.
- 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.
- 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.
- 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.
- 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.