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#27: Irn Bru & Deep Fried Mars Bar Pancake Stack - Mac and Wild

#27: Irn Bru & Deep Fried Mars Bar Pancake Stack

Irn Bru and deep fried Mars Bar Pancake Stack

Feeds 4

Fluffy choc orange pancakes, Irn Bru syrup, deep-fried mars bar bites, milk ice cream & crispy sprinkles

Ingredients

Pancake batter

375g  self-raising flour

75g caster sugar

5g baking powder

3 large free range eggs

1tbs vanilla essence

1tsp orange zest

325ml whole fat milk

50g warm melted butter

10g orange chocolate chips

 

Irn Bru syrup

500ml Irn Bru

1tsp Corn flour

 

Deep fried mars bar

1 cup tempura batter mix

1 cup water

1 mars bar cut in to 5 pieces

Small bowl of plain flour – around 100g

 

Whisky caramel sauce

250g butter

250g dark brown sugar

2.5g Maldon salt

125ml double cream

40ml whisky

 

Toasted crushed hazelnuts

1tbs crushed hazelnuts

 

Method

Pancake batter:

Mix the self-raising flour, sugar and baking soda in a large mixing bowl.

In a separate bowl thoroughly mix the eggs, vanilla essence, orange zest and milk and gently stir into the bowl of flour (do not over work the mix).

When ready, stir in the warm finish with the warm butter and chocolate chips. Mix gently.

Pour 2cm depth of pancake batter into a small frying pan, with a little butter to grease the pan, until golden on each side. Then bake in the oven for 8mins at 180C – check the centre is cooked using a skewer.

Keep warm to one side.

 

Irn Bru syrup:

Reduce the Irn Bru by 75% or to 125ml.

Whisk in the corn starch and cook until it thickens and coats the back of a spoon.

Cook the syrup until it thickens to a consistency that coats the back of a spoon.

The syrup should be silky smooth and translucent.

Leave to cool.

 

Deep fried mars bar:

Mix equal parts of tempura powder and cold water – do not over work the mixture.

Roll the mars bar pieces in the flower then in to the tempura mix.

Fry at 180C for 1-2mins until golden and crisp.

Immediately add to the pudding and send asap!

 

Whisky caramel:

Melt the butter, sugar and salt together until they emulsify.

Using a silicon spatula, gradually stir in the cream.

Then stir in the whisky.

Store until ready to use.

 

Toasted hazel nuts

Roast in the oven at 180C for 3-4mins until looking and smelling delicious.

 

To plate

Stack your pancakes into a tower of 6 and drizzle with all your toppings along with a couple of scoops ice cream.

 

Happy Shrove Tuesday!