To celebrate Pancake Day, Shrove Tuesday and the start of lent, our Executive Chef, Neil Haydock, has rustled up his best pancake recipe. 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.
We’ve asked the four head chefs at Watergate Bay what their favourite topping is, see if you agree or could you come up with better?
First the recipe:
100g castor sugar
200g self raising flour
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 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.
Che’f favourite toppings
Executive Chef Neil Haydock
‘If it’s a thin pancake then it has to be sugar and lemon juice, it’s a classic, but if it’s thick scotch pancakes then you can’t beat them American style with crispy streaky bacon and maple syrup.’
Top tip: Don’t be tempted to press down on the pancake – this squeezes out the air bubbles and ruins the texture.
Head Chef of Zacry’s, Carl Paparone
‘This is easy, Nutella and bananas! Not only because it’s the best but because it’s my daughter’s favourite too’
Top tip: Don’t use too much oil, rather take a piece of kitchen roll with oil on and brush it around the pan for a light covering.
Head Chef of the Living Space, Adam Stock
‘I would add mashed banana to my mix and have banana pancakes with maple syrup, it’s what I has most days in Indonesia before a day of surf.’
Top tip: If you are on a gluten free diet use gluten free buckwheat instead of flour. Buckwheat isn;t really wheat at all it’s actually a relative of the rhubarb.
Head Chef of The Beach Hut, Haydon Bishop
‘Anything with chocolate, strawberries, banana, raspberries…’
Top Tip: Make sure you use a good non-stick pan and get it nice and hot before you add the mix.
We did ask our chefs for some savoury alternatives but it seems they all have a bit of a sweet tooth!
Just remember, stack em’ high and you won’t go wrong!
Photography by Josh Coombes.