Raspberries & Cream Pancake Filling

Raspberries & Cream Pancake Filling

A delicious tea time treat for all mums out there. Pancakes are not for eating once a year - eat them any time!
ServesPrep / Cooking TimeDifficulty
3 15 minutes 1

This is a very quick recipe, dessert in minutes! A variation on a theme using raspberries instead of the bananas. The strong colour of the fruit really adds to the look of the dish when served.



1 large punnet of raspberries (you will need around 8 for each person)
1 tsp of light brown sugar
2 tbsps of dark rum (optional)
Juice and zest of 1 orange and 1/2 a lemon
3tbsps of maple syrup
50ml double cream
1 tbsp of mascarpone cheese
pancake batter


  • Put the sugar into a frying pan along with the raspberries and heat gently for around 2 minutes.
  • Remove from the pan and set aside.
  • Using the same pan, add the rum and cook for 30 seconds.
  • Add the syrup, orange and lemon zests and all of the juices and cook on a high heat for 1 minute.
  • Put the raspberries back into the pan and cook for 20 secs just to re-glaze the fruit and allow the red juice to run into the butter mixture.
  • Add the cream to the pan and allow to gently cook until large bubbles form and it has reduced by half.
  • Fold your pancakes into quarters and place and cover with the raspberry concoction
  • Serve with a dollop of either mascarpone or vanilla ice cream.
  • Whilst this is cooking, make your pancakes:
  • Delicious!
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