To celebrate Pancake Day, Shrove Tuesday and the start of lent, our Executive Chef, Neil Haydock, has rustled up his best pancake recipe; liven up your pancakes with a pinch of cinnamon and some lemon zest. Traditionally a time when you would use up all the left over goodies before forty days of fasting, it’s a time to let loose and top pancakes with whatever takes your fancy. Let us know what you decide as your favourite pancake topping.
100g castor sugar
200g self raising flour
Pinch of cinnamon
Zest of 1 lemon
Milk for consistency
Knob of butter for greasing
In a large bowl crack the 2 eggs and beat together, then whisk in the castor sugar for at least a minute.
Add the sifted flour, cinnamon and lemon zest and whisk until smooth.
The mix will be quite thick and sticking to the whisk, start to add milk a little at a time keeping the mix smooth until it’s the consistency of thick cream.
Heat a non stick frying pan and grease with a little butter.
Take a ladle of the mix and pour into the pan, keep the heat moderate and wait for bubbles and pits to appear on the surface before turning, leave for 30 seconds before taking out of the pan and serving.
Sugar and lemon juice is the classic but here are some others to try;
Berries and clotted cream
Dry cured streaky bacon, maple syrup and bananas
Salted caramel sauce and vanilla crème fraiche
Photography by Josh Coombes.