It's Pancake Tuesday. Any excuse for pancakes for breakfast, lunch or dinner. Here is our Head Chef Nathan's recipe.
• 2 eggs
• 170g of caster sugar
• 140g of unsalted butter, melted
• 340g of plain flour, sifted
• 1/2 tsp baking powder
• 225ml of skimmed milk
• 225ml Buttermilk
• 1 tsp vanilla essence or a Vanilla pod
Whisk the eggs and sugar together in a large mixing bowl.
Add the butter, flour, baking powder, milk and vanilla essence. Mix well, making sure there are no lumps.
Place a dry crêpe pan over medium heat. Once hot, pour in half a ladle of batter, immediately tilting the pan with your other hand to spread the batter evenly.
Cook until the edges begin to colour, and you see small bubbles appearing all over the surface, and then flip the pancake.
Cook for a few moments on the other side and then slide onto a plate. If you want to serve straight away, keep warm until all the pancakes are cooked.
To serve with the pancakes:
• Pecan Nuts
• Maple Syrup
• Seasonal Fruit
• Whipped Cream
• Ice Cream
• Smoked Bacon
Recipe by Nathan Greensmith - Head Chef