Pancake Christmas Wreath
We love getting creative with our pancakes, especially at Christmas time. We have used our mini pancakes to create a fun, editable wreath for your Christmas table. You can personalise it with tropical fruit instead of berries, or dark chocolate leaves instead of caramel. Merry Christmas!
Ingredients
Makes 1 wreath
15 mint leaves (leave a little stalk as it makes it easier to paint them)
30g caramel white chocolate, melted (we used Whittakers West Coast Buttermilk Chocolate)
1 x packet Marcel’s Petite Pancakes
1/3 cup cream, whipped
75g mascarpone
1 tablespoon icing sugar
1 teaspoon vanilla bean paste
1 punnet strawberries, quartered
1 punnet blueberries
Method
Using a small paint brush, paint the back of the mint leaves (about 1mm thick) with chocolate. Arrange on a plate as you go then put into the fridge for 30 minutes to set. Once set peel the leaves off the chocolate.
Arrange the pancakes in a circle on a large serving platter, overlapping them slightly. Put the mascarpone into a bowl, scoop a large tablespoon of the cream out into it and mix to loosen the mascarpone. Add in the remaining cream and mix again, adding liquid cream if required to achieve a lovely soft consistency. Add in the icing sugar and vanilla and mix again. Dot this mixture over the pancakes then arrange the berries on top. Lastly add in the chocolate leaves then serve.
