200g flour

8 Eggs

100g Caster sugar

700ml Milk

2 teaspoons vanilla extract

1 tablespoon unsalted butter

Plum filling:

400g Plums

100ml Red wine

50g caster sugar

1 orange zest

400g Cream cheese

50ml Buttermilk (add 1 tblsp lemon juice to 1 cup milk)

50ml Double cream

1 orange zest

250g Icing sugar

2 tablespoon Blueberry moonshine

1 tablespoon Lemon juice


  1. To make the pancakes:
    1. Place the flour in a large bowl
    2. Crack the eggs in the centre
    3. Add the sugar and then the milk
    4. Whisk together then add the vanilla extract and continue whisking until a smooth batter is formed.
  1. Heat a large frying pan and melt the butter
    1. Then ladle the batter into the pan whilst swirling so that the batter evenly covers the pan.
    2. Once the pancake begins to set, flip the pancake and continue cooking on the other side.
    3. Repeat this until all the batter has been used.
  1. To make the plum filling:
    1. Begin by quartering the plums and place them into a large sauce pan.
    2. Next add the red wine, sugar and orange zest and place on the heat until the plums begin to breakdown and a jam is formed.
    3. Remove from the heat and chill.
  1. Next beat together the cream cheese, buttermilk, cream, orange zest and icing sugar, then add the moonshine and lemon juice.
  1. To make the pancake pie:
    1. Lay the pancake on the board and then smear the cream cheese mixture over the pancake,
    2. Follow with the plum jam.
  1. Repeat this until all the pancakes have been used. Once the pancake pie has been constructed place in the fridge to chill for 30 minutes.
  1. To serve, portion the pancake pie into slices and place on the plate, gently heat some of the plum jam so that it melts into a sauce. Spoon the sauce around the plate and garnish with berries. Sprinkle with icing sugar and serve.

Still haven't found what you're looking for?

Contact Us