Cobweb pancakes
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Cobweb pancakes
Pipe a cinnamon-spiced batter into cobwebs for a creepy breakfast or brunch, complete with blackberry creepy-crawlies. They’ll go down a treat with children and adults alike
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
286Kcal
Fat
6gr
Saturates
3gr
Carbs
50gr
Sugars
12gr
Fibre
3gr
Protein
8gr
Salt
0.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 200g plain flour
- 1 tsp ground cinnamon
- 1 tbsp caster sugar
- ½ tsp fine sea salt
- 1 medium egg, beaten
- 200ml whole milk
- 1 tsp vanilla bean paste or extract
- vegetable oil, to grease
To serve
- 30g white chocolate, chopped
- 20 blackberries
- maple syrup
Step by step
Get ahead
Make the blackberry spiders a few hours ahead. The batter can be made the night before, covered and chilled. Give it a good stir before using.
- Start by decorating the blackberries. Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Transfer the melted chocolate to a piping bag fitted with a fine nozzle (or if using a disposable bag, snip off a very small opening at the end) and pipe ‘eyes’ onto the blackberries. Set aside on a plate in the fridge to set.
- For the pancakes, sift the flour and cinnamon into a mixing bowl. Stir in the sugar and salt and make a well in the centre. Whisk the egg, milk and vanilla in a jug to combine, then pour this into the well, whisking to form a smooth batter. Pour the batter into a large piping bag and snip off the end (about 1cm diameter opening); keep the tip pointing up to prevent the batter from flowing out; you can use a food clip to hold the wider end of the bag closed while you’re making the pancakes.
- Heat a lightly greased non-stick frying pan over a medium heat. Swiftly drizzle the pancake batter into the pan to make a cross, about 17cm diameter, then draw another at a 45° angle. Link the tips and middles of the lines with more batter to complete the cobweb effect. It’s best to create the cobweb shape without lifting the bag. Cook for about 1 minute on each side or until pale golden. Keep warm and repeat with the remaining batter. You should make about 8 pancakes in total.
- Serve 2 pancakes per person, drizzled with maple syrup and decorated with the blackberries.
