Eton mess pancake stack

You’ll need – for the pancakes: 280g flour 2.5 cups (625ml) milk ½ cup (125ml) water 2 eggs 2 tbs (30ml) oil ¼ cup (60ml) castor sugar For the filling: 400g fresh strawberries 1 litre fresh cream 1tsp (5ml) vanilla paste ¼ cup (60ml) icing sugar (or to taste)

2 cups roughly crushed meringues

Serves 8 – 10 To make pancakes: Whisk flour, milk water, eggs, oil and sugar to make a smooth, thin batter.

Heat a pan and grease well.

Using a ladle, pour batter into pan and swirl so that the batter covers the bottom of the pan in a thin layer.

Allow pancakes to cook for one to two minutes on one side, then turn and cook for another 30 seconds.

The pancake needs to be light golden brown.

Remove from pan, place onto a plate and continue to cook pancakes until all the batter has been used up.

Cool pancakes completely before assembling the stack. For assembling: Place 150g of the strawberries into a blender and blend until smooth, then set aside.

Slice remaining strawberries.

Whisk cream, vanilla and icing sugar until soft peaks form, then stir in half the strawberry purée to ripple through the cream.

Start layering the dessert by placing a pancake onto a serving platter or cake stand, then spread on a layer of the strawberry cream, top with some crumbled meringue and freshly chopped strawberries, then top with another pancake.

Repeat layering until all the filling and pancakes are used up.

Refrigerate until ready to serve.

Serve sliced wedges like a cake. into

– Recipe by Zola Nene