Name: Percy Pig pancakes
Total time: 1500 s
Yield: 4
Ingredients: 250 gram seedless red grapes; 4 tablespoon maple syrup; 1 box American-style pancake mix; 300 millilitre water; 7 drop pink food colouring; as needed UHT dairy cream; 24 raisins; as needed Percy Pig sweets

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4, then roast the seedless red grapes (250 g) with a drizzle of maple syrup (60 mL) for 15-20 minutes.

Step 2

Meanwhile, while the grapes are roasting, make the pancake batter. Combine the M&S American-style pancake mix (1 box) with water (300 mL) in a bowl, then whisk until well-combined and lump-free.

Step 3

Divide the batter into two bowls. Add a couple of drops of pink food colouring (7 drops) to one to use for the face, and four/five to the other for the ears and nose.

Step 4

Heat a little oil in a frying pan. Fry your pancakes as per the instructions, making one larger circle and three smaller half-circles in the pan.

Step 5

Spoon a little UHT dairy cream (as needed) on top of the larger pancake and place one of the smaller pancakes on top, then arrange the other two small pancakes for the ears. Use the roasted grapes, halved, as nostrils, and raisins (24) for eyes.

Step 6

Serve with Percy Pig sweets (as needed) and an extra drizzle of maple syrup: flipping delicious.

Percy Pig pancakes

RECIPE

Ingredients

To serve

Method

Rate this recipe

Tags

More from Marks & Spencer

Sweet and savoury pastry tart cases

Chocolate and banana toastie

Hot honey margarita with roasted nuts and seeds

Classic negroni

Percy mallow fudge

Harissa and honey-roasted leg of lamb with pomegranate salad

English garden ricotta toasts

Winter citrus and whipped ricotta toast

Sausage and tomato rigatoni

Primavera pizzas

Quick and easy smoky vegan ’nduja chickpea ragu with grains

Pork tacos with tangy pineapple salsa

Italian tomato and olive cod

Quick and easy beef koftas

Lamb tikka shepherd’s pie

John McGinn's footy fish and chips