Batter up, baby!

Two great things concur next Tuesday: it’s the last (that’s last) day of February, and therefore, winter, and it’s Pancake Day. What’s not to love? To celebrate these two wonderful things, we are enlisted the help of Richard Banbridge of Benedicts fame (who incidentally won the Best Restaurant Award last year for Muddy Stilettos) to give us his favourite pancake toppings for you to replicate. Over to you, Richard…

 

Richard Bainbridge and his wife, and partner, Katja with their winning certificate

Pancake recipe:

Ingredients:

2 eggs
110g plain flour, sieved
200ml milk

Method:

  1. Place the flour into a bowl and make a well
  2. Crack the egg into the well and stir to make a gloopy mixture
  3. Pour the milk in slowly, stirring well
  4. Using a pancake pan if possible, heat some oil until it starts to sizzle
  5. If there is too much oil in the pan, pour some out to be used later
  6. Using a spoon or ladle, place sufficient mixture into the pan to cover the base, moving the pan around until there aren’t any gaps
  7. Immediately start to encourage the mixture down from the edges with a metal spatula so that it can’t stick
  8. After one minute, slide the spatula under the pancake until it all becomes lose
  9. Lift the pan off the stove and shake it until the mixture slides away from the handle
  10. Flip it over (encouraging all your guests to hide until the table) and cook the over side

Toppings:

Most of us think of sweet toppings when it comes to pancakes, but savoury pancakes are great too. And then there’s the old classic…

The classic: lemon and sugar
No matter how many pancake toppings you try, nothing beats the classic combination of a tart squeeze of lemon with a sprinkle of sugar:

  1. make sure you use a real lemon rather than the bottled juice
  2. cut one lemon in half
  3. use a citrus squeezer to get rid of the pips
  4. white sugar is the best – just don’t over do it. One teaspoon is enough

Easy peasy (lemon squeezy!)

The sweet treat: honeyroast peaches, Parma ham & mint
This might seem like a very odd combination but the sweetness of the honey goes really well with the slightly salty Parma ham, while the mint cuts through the sweetness:

  1. cut the peaches in half and throw away the stones
  2. place face up in a roasting dish and cover in a layer of honey
  3. roast for approximately 25 minutes and remove
  4. cut into slices and place on the pancakes
  5. lay layers of Palma ham on top
  6. spinkle with mint leaves
  7. roll up and enjoy

The savoury: Bingham Blue cheese with chutney & watercress
Savoury pancakes are just as delicious as sweet ones, particularly this idea, which is a great take on Cheese and Crackers:

  1. slice a wedge of Binham Blue into cubes and place on the pancake
  2. take a teaspoon and dot chutney on top of the cheese and around the pancake
  3. sprinkle with watercress
  4. roll up and enjoy

restaurantbenedicts.com

 

 

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