Pancake Recipe by Head Chef Killian O'Donohoe

Feb 28, 2017

Pancake Tuesday is nearly upon us and we have the perfect recipe to make some delicious, light and fluffy homemade pancakes from scratch. Follow the simple steps below and enjoy Pancake Tuesday without any flops!  

For the pancakes

You will need

1 large egg
125g/4oz Plain Flour
Pinch of Salt
300ml/1/2 pint of milk
1 tbsp of melted butter

Sieve flour and salt into a Bowl.

Make a well in the centre of the flour.

Break in the eggs and add a splash of the milk.

Whisk the egg, gradually incorporating the flour, to make a smooth cream.

Whisk in the rest of the milk and the melted butter.

With a blender put all the ingredients in a blender jug, Whisk until smooth (tip: It should be no thicker than single cream).

Brush a hot pan with vegetable oil before adding a ladleful of batter , tipping the pan so the mixture spreads evenly.

When the pancake is browned on the bottom and the very edges are beginning to lift away, give the pan a shake to make sure the pancake is loose. If it is sticking anywhere use a spatula to lift it.

When it moves freely, then you are ready to toss it. The other side will only need a few seconds.

When ready slide the pancake of the pan and onto the plate.

For the Sauce Suzette

You will need 

Small piece of orange zest, cut very thinly,
Small piece of lemon zest, cut very thinly
Orange peel for garnish
Cointreau
Orange juice

Burn off Cointreau on a hot pan.

Add orange juice and zests.

Bring to boil.

Stack the pancakes and drizzle the sauce suzette over the pancake and dish up on a warm plate. Garnish the dish with some strawberries and orange peel.

Alternatively, Using tongs, dip the Pancake into the orange sauce, then flip it over to cover both sides with sauce. Fold it into quarters and place it onto a warmed plate. Garnish the dish with some strawberries and orange peel.