While patissier Adriano Zumbo is renowned for his masterful sweet creations, this recipe for raspberry shortbread pancakes is very achievable and takes breakfast in bed to a whole new level.






Skill level

Average: 3.8 (6 votes)


Brown sugar crumble 

  • 100 g unsalted butter 
  • 100 g plain flour 
  • 100 g dark brown sugar 
  • 100 g almond meal 
  • ½ vanilla bean, scraped 
Pancake batter 
  • 20 g caster sugar 
  • 60 g plain flour 
  • ½ g baking powder 
  • 2 egg yolks 
  • 75 g milk 
  • 2 egg whites
  • butter or olive oil, for pan-frying 
Raspberry gel
  • 100 g raspberry puree 
  • 100 g caster sugar 
  • 18 g pectin NH (see note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 30 minutes

Brown sugar crumble
Place everything in an electric mixer with beater attachment, mix until dough forms. Wrap the crumble in Gladwrap and place in the fridge to become firm. 
Grate the crumble mix onto a baking paper-lined oven tray and bake at 180°C until golden.

Pancake batter
Combine all the dry ingredients in a bowl. 

Lightly whisk the milk and egg yolks together. Slowly add the milk mixture to the dry ingredients mixing well with a whisk until all the milk has been incorporated and the batter is lump free.

Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment and whisk until the egg whites form stiff peaks. Gently fold the egg whites into the pancake batter, then fold in the baked crumble. 

Raspberry gel
Mix the pectin with a little of the sugar. 

Place the raspberry puree and the remaining sugar in a saucepan and heat until the sugar is dissolved. Add the pectin and bring to the boil. Spread the gel in a thin layer onto a baking paper lined tray and allow to set. 

Using a biscuit cutter cut 8–10cm rounds of the gel.

 To make the pancakes

Lightly grease a frying pan with butter or oil, place over medium heat and pour in some of the pancake batter. 

Place a disk of the raspberry gel onto the pancake batter, cover with more pancake batter and allow the pancake to cook on one side until bubbles begin to form on the surface, then turn the pancake and cook a further 1–2 minutes. Repeat the process with the remaining pancake batter.

• Pectin NH is available from specialist food stores or cake decorating suppliers. You cannot use regular pectin as a substitute.