Ingredients

Step by step

1. Start by decorating the blackberries. Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Transfer the melted chocolate to a piping bag fitted with a fine nozzle (or if using a disposable bag, snip off a very small opening at the end) and pipe ‘eyes’ onto the blackberries. Set aside on a plate in the fridge to set.
2. For the pancakes, sift the flour and cinnamon into a mixing bowl. Stir in the sugar and salt and make a well in the centre. Whisk the egg, milk and vanilla in a jug to combine, then pour this into the well, whisking to form a smooth batter. Pour the batter into a large piping bag and snip off the end (about 1cm diameter opening); keep the tip pointing up to prevent the batter from flowing out; you can use a food clip to hold the wider end of the bag closed while you’re making the pancakes.
3. Heat a lightly greased non-stick frying pan over a medium heat. Swiftly drizzle the pancake batter into the pan to make a cross, about 17cm diameter, then draw another at a 45° angle. Link the tips and middles of the lines with more batter to complete the cobweb effect. It’s best to create the cobweb shape without lifting the bag. Cook for about 1 minute on each side or until pale golden. Keep warm and repeat with the remaining batter. You should make about 8 pancakes in total.
4. Serve 2 pancakes per person, drizzled with maple syrup and decorated with the blackberries.

More Halloween treats

Spooky spider apples

Ghost cookies

Devilled spider eggs