1½ cups milk
4 free-range eggs, separated
1 tsp vanilla extract
100g butter, melted
1¼ cups plain flour
½ cup icing sugar mixture
½ cup walnuts, toasted, chopped, plus extra, to garnish
200ml pure cream
1 tsp ground cinnamon
¼ cup cherry jam Baby mint leaves, to garnish Honey, to garnish
Whisk milk, egg yolks, vanilla and ½ of the butter in a large bowl until smooth. Sift together flour and ½ of the icing sugar. Fold into milk mixture. Whip egg whites to soft peaks then gently fold into milk mixture. Mix in nuts.
Heat remaining butter in a non-stick 22cm frying pan over a low heat (or if cooking on barbecue, use a non-stick barbecue mat and 22cm‑dia. cake ring). Pour in batter and cook for 8–10 minutes. Flip then cook for a further 4 minutes or until just set.
Meanwhile, whip cream, remaining icing sugar and cinnamon in a bowl until soft peaks form. Divide between serving bowls along with jam. Tear pancake into pieces and layer on top. Garnish with extra walnuts, mint leaves and honey