It is Pancake Day this week – woo hoo!! Let’s get flippin’ in the kitchen, make some scrumptious pancakes (fab recipe below) or if you’d rather not get all sticky (or do the washing up) then why not try some of the best batter in town.
Heddon Street Kitchen – take your pick from a quartet of delicious fluffy flippers, served with your choice of fresh blueberries and maple syrup, caramelised banana and crispy smoked bacon, chocolate caramel and vanilla bean ice cream or white chocolate and fresh raspberries! OMG pancake heaven!
The Botanist – It’s the last day to indulge before Lent so why not go full out on these amazing savoury pancakes from…. The Botanist. Chunks of fresh Lobster, earthy mushrooms and a creamy smoked garlic bisque or a Shorthorn fillet pancake ‘Wellington’ with seared foie gras, truffle and bone marrow sauce! Or prawn, queen scallop and chorizo with a lobster bisque!
Drake & Morgan – If you like your pancakes piled high, buttermilk smooth, oozing with maple syrup and bursting with fresh blueberries in every bite then Drake & Morgan is the place to be this Shrove Tuesday.
Chez Lindsay – If you looking for authentic French crepes then Chez Lindsay if the place to go, the menu if full of sweet and savoury buckwheat pancakes including creamy leek and scallops, melted cheese and ratatouille and flambéed crepes
If you’d like to create your own Crepe Suzette at home then we’ve been given this amazing recipe from Brasserie Blanc!
Brasserie Blanc’s Crepe Suzette – a twist on the classic with a beurre noisette flavour and a rich caramel and orange sauce.
For the pancakes:
3 large free range eggs
15g caster sugar
A pinch of salt
Finely grated zest of 1 unwaxed lemon
Finely grated zest of half an unwaxed orange
90g strong white flour
30g unsalted butter
- Make a traditional batter mix by adding all of the ingredients into a bowl, except for the butter. Whisk until you have a thick consistency without any lumps.
- Cook the butter in a pan on the hob until it’s lightly golden brown (which gives it more flavour) and until it stops foaming.
- Whisk the melted butter into the batter mixture and leave to set in the fridge for an hour.
- Add a drop of oil to coat the pan – cast iron is best for pancakes. Ensure the temperature is neither too low nor too high – it should be medium.
- Add about 1/4 cup of pancake mixture to the pan and swirl around until the mixture thinly coats the base of the pan and cook until golden brown on both sides – remember to practice your flipping skills!
For the Caramel Sauce:
Thin strips of zest from 1 unwaxed lemon
Thin strips of zest from 1 unwaxed orange
30ml of water
150g caste sugar
45g unsalted butter
150ml orange juice
12 teaspoon of arrowroot
1 tsp Cointreau or Grand Marnier
1 orange, peeled and cut into segments
- Blanch the zest in two litres of boiling water for two minutes. Drain and refresh with cold water, then drain again and set aside.
- Mix the 30ml water and sugar together in a saucepan.
- Heat over a medium heat until you achieve a light caramel colour, then add the butter.
- Add the orange juice and bring to a simmer. Skim off any froth.
- Mix the arrowroot to a paste with a little water and add. Return to the boil before adding the alcohol and zest.
- To serve, fold the pancakes into quarters on a plate (two per person), place several orange segments on top and pour over the warmed sauce.
If you love to experience new, secret and exciting ways to devour the city, contact the Lick London team and ask for an Edible Entertainer… x