Recipe: We’re flipping mad about Pancakes!

pancake

We British love a good tradition and Shrove Tuesday is no exception.  Better known as “Pancake Day” the age old tradition began almost 1000 years as a means of using up rich foods such as sugar and eggs before fasting during lent.  Apparently, we Brits will consume an astonishing 52 million eggs on Pancake Day!!  At La Bécasse we like our pancakes with Maple Syrup and Blueberries (see Head Chef Chris’ recipe below).  How do you like yours?

The Honeycomb

80g (3oz) caster sugar

1tbsp glucose syrup

1½tbsp clear honey

3tbsp water

1½tsp bicarbonate of soda

The Pancakes

125g (4½oz) plain flour

1tsp salt

1tsp bicarbonate of soda

1 medium free-range egg, beaten

250g (9oz) buttermilk

50g (1¾oz) melted butter

Maple syrup and blueberries, to serve

First make the honeycomb. Melt together the sugar, glucose, honey and water in a saucepan and cook on a medium heat until the mixture turns a light caramel colour. Remove from the heat and quickly whisk in the bicarbonate of soda. Let it bubble for a few minutes then pour onto greaseproof paper and leave to cool.

Meanwhile, make the pancakes. Sift the flour, salt and bicarbonate of soda into a bowl then whisk in the egg. Combine the melted butter with the buttermilk and slowly whisk this into the flour mix to form a batter. Using a ladle, pour some of the mixture into a hot frying pan with a little melted butter and cook, flipping once, until golden and fluffy.

Smash the honeycomb into small pieces. Serve two pancakes per person, adding honeycomb on top. Finish with a drizzle of maple syrup and garnish with blueberries.

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