Recipes Archive

Asian recipes

Ginger-and-raspberry yoghurt popsicles

Mediterranean

Poached leek panzanella

10 minutes

Multi-coloured frozen pancake stack

Serves 8 to 10

Difficulty Easy

Prep Time 30 minutes, plus overnight freezing time

Ingredients

10 Woolworths frozen pancakes (still frozen)
2 litres Woolworths mango frozen yoghurt
2 litres Woolworths red berry medley frozen yoghurt
1 litre Woolworths Extremely Creamy pistachio ice cream

Method

1. Line a small saucepan or round cake tin similar in size to the pancakes with clingwrap.

2. Place a pancake in the saucepan or cake tin, then top with pistachio ice cream, another pancake, mango frozen yoghurt, a pancake, berry medley frozen yoghurt and repeat until you have finished the ingredients or you reach the desired height. Freeze overnight.

Cook's note: Meet the easiest, most beautiful little cake you’ll ever make. Woolies’ frozen pancakes? Tick. Mango and red berry medley frozen yoghurt, plus pistachio ice cream? Tick, tick and tick! Simply layer the ingredients, freeze and slice.

Discover more pancake recipes here.

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Ginger-and-raspberry yoghurt popsicles

Poached leek panzanella

Multi-coloured frozen pancake stack

Multi-coloured frozen pancake stack

Ingredients

Method