For the pancakes
200g self-raising flour
2 tsp golden syrup
250g milk
25g sugar
1 egg, beaten
For the Rooibos Icing
1 Tick Tock Vanilla Rooibos teabag
85g cream cheese
300g icing sugar
1 tsp vanilla essence
2 tbsp butter
1 drop red food colouring
To serve
1 pack fresh raspberries
Add the flour, sugar, egg and golden syrup to a large jug. Gradually add the milk whilst whisking constantly to create a smooth batter.
Place a non-stick frying pan on a high heat and add a little butter.
Spoon enough batter into the pan to make pancakes which are about 9cm across, leaving a 1cm gap between each. Depending on the size of your pan, you should be able to make 3 or 4 pancakes at once. The batter should make about 18 pancakes.
Cook until the top surface of each pancake is completely covered with bubbles, then turn over and cook the other side for about a minute.
Remove from the pan and repeat until all the batter is used. Leave to cool completely.
Whilst cooking the pancakes, brew one Tick Tock Vanilla Rooibos teabag in 50ml of freshly boiled water. Set aside and leave to cool.
In a small bowl, whisk together the ingredients for the icing, including your cooled rooibos. Add a drop of red food colouring and mix until the icing is a light shade of pink.
To start your pancake stack, place one of the cooled pancakes onto a plate, spread the rooibos icing onto it and top with raspberries, add another pancake and repeat this process until you’re happy with your stack!
