Royale Pancakes

Recipe 25th June 2019

Topped with mixed fresh forest berries, vanilla cream & fruit coulis, the Royale Pancakes is an easy favourite at Polo Bar, the 24-hour spot by Liverpool Street Station. Get ready for the ultimate ‘treat-yourself’ indulgence and a champion hangover cure (if it’s the latter, maybe butter up someone you love to make it for you instead).

Use the best of British summertime berries within this recipe and pancakes will never be the same again. Polo Bar use only organic ingredients for their fluffy stacks, but you do you.

Photo Credit: Mark McWilliams


For the Pancake Batter

Self Raising Flour, 500g
Golden Caster Sugar, 100g
Eggs, 5
Milk, 125g
Baking Powder, 2 tsp
Butter, 35g
Sparkling Water, 175ml

For the Royale Cream

Whipping Cream, 1 pot
Icing Sugar
Vanilla Essence

For the Raspberry Coulis

Golden Caster Sugar, 120g
Fresh Raspberries, 450g
Water, 3 tbsp

For assembly

Pancakes (not too hot otherwise the cream will melt)
Royale Cream
Icing sugar, for dusting
Raspberry Coulis
Fresh Berries (strawberries, blueberries, raspberries)



Raspberry Coulis

1. Heat the sugar and water in a small saucepan over a medium heat until the sugar is dissolved.

2. Blend with the berries in a blender and you’re done! You can strain it if you prefer a smoother consistency.

Royale Cream

Whip cream with icing sugar and vanilla essence (quantities to suit your taste buds) until the cream is thick but not hard. Do not over whisk.

Pancake Batter & Assembly

Pre-make the raspberry coulis and Royale cream before this step!

1. Melt the butter, add the milk, water, eggs and sugar and beat.

2. Sieve in the flour and baking power. Beat and whisk. (Polo Bar Tip: For the best results, whisk by hand and never use an electric mixer).

3. Once the batter is made, griddle the pancakes on a lightly greased surface 1 minute each side. Place the pancakes on a plate side by side but overlapping slightly.

4. Place a dollop of cream in between each pancake. Gently throw some berries over this dish and put a few more in a small ramekin on the side.

5. Dust with a generous dose of icing sugar. For the extra special flavour add a drizzle of raspberry coulis over the top of the dish. Serve and eat immediately!

About the Chef
Polo 24 Hour Bar
whois: Andy White Freelance WordPress Developer London