A Pancake Lighthouse with Clarks Maple Syrup

I have been doing quite a few posts about Pancakes, haven’t I?

I promise this is the last one….for today that is. I was sent this amazing recipe by Clarks Maple Syrup and thought it would be nice to share it with you as inspiration for a truly indulgent dessert (or dinner, if you prefer)


Pancake Lighthouse SHROVE

Ingredients for pancakes

240g plain flour

a good pinch of salt

2 tbsp golden caster sugar

4 large eggs, separated

40g unsalted butter, melted, plus extra for frying

400ml full-fat milk


Additional Ingredients for pancake lighthouse

Clarks Pure Maple Syrup

8 -10 scoops of Vanilla ice cream

Assorted berries – blueberries, raspberries and strawberries recommended

Nuts (optional)

3 lemons


Equipment needed

Round pastry cutters, varying in size


A chop stick or similar to keep tower upright


Method to make pancakes

1. Sift the flour, salt and sugar into a bowl, then make a well in the centre.

2. Add the egg yolks, butter and milk and beat with a whisk until mixed. Gradually

work in the flour to make a very thick but lump-free batter.

3. In another bowl, whisk the egg whites until stiff, then fold them into the batter

with a large metal spoon. Heat a heavy-based frying pan until medium hot,

then grease it lightly with butter.

4. Fry the mixture in batches of 3, using the pastry cutters which must be greased with a small amount of butter. Use a heaped tablespoon of batter for each

pancake. Cook for about 1 minute until golden underneath, then turn over with

a spatula and cook for another minute.

5. Continue to make pancakes until there is enough to stack most of the way up the skewer. Remember to leave room for the lemon havles – the ‘lights’ – and one additional pancake to form the ‘roof’. The pancakes will need to decrease in size in order to make a sturdy structure.

6. Cut both lemons in half.

7. Begin to assemble the pancakes, hold the chop stick/skewer upright and add the pancakes by sliding them down the length of the skewer. Use the bigger pancakes at the bottom and adding more in decreasing size order. Leave smallest pancake to one side.

8. Take 3 of the lemon halves and assemble them on top of the pancakes facing outward. Secure them to the pancake with toothpick.

9. Add final pancake on top.

10. Take last lemon half and put onto top pancake facing downwards.

11. Make ice cream balls and assemble around bottom of structure.

12. Add fruit and nuts.

13. Finally drizzle all over with Clarks Maple Syrup.

I am not sure if I am going to try this today – it may be a  little too much with very hungry children who were promised pancakes this morning but ended up being disappointed as I had run out of eggs. But I do know that I will definitely be trying this out soon. If you do decide to give it a go, please leave a comment and let me know how you got on.

Disclaimer: I was under no obligation to write this post. I just thought it would be great inspiration for Shrove Tuesday. 

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