Cork International Hotel and The Metropole Hotel Cork have introduced a special Pancake Tuesday menu. A selection of sweet and savoury pancakes will be available at both hotels from 12 noon to 9pm on Tuesday.
The options include The Cinnamon Roll One, The Decadent Chocolate One and the G&T Crepe. The savoury pancake is The Crepe Madame and contains home-cooked gammon and Carrigaline Cheddar topped with a fried egg.
The recipes have been created by Trigon Hotels, Group Executive Chef, Alex Petit. He has also shared two of his recipes for anyone who would like to recreate the pancakes at home.
The G&T Crepe
American style pancake, Zingy Gin and Tonic Syrup, fresh lemon.
Ingredients for the pancake:
- 200g self-raising flour
- 1 ½ tsp baking powder
- 30g caster sugar
- 3 large eggs
- 25g melted butter, plus extra for cooking
- 200ml buttermilk
Ingredients for the syrup :
- 100g sugar
- 50g water
- 50 g tonic water
- 1 lemon juice and zest
- 1 shot Local Gin
Method:
First make the pancake batter.
Mix all the dry ingredients in a large bowl.
Add your eggs and ¼ of the buttermilk.
Mix until combined and all the rest of the buttermilk gradually.
Finish by adding the melted butter and let it rest for 30 minutes.
In the meantime make the syrup
Combine all ingredients in a saucepan except the gin.
Bring up to a simmer and cook it until the sugar has dissolved.
Take it off the heat and let it cool down.
Once cool, add the shot of gin.
Cook the pancakes in a non stick pan
They should be golden and thick, roughly 2 to 3 inches wide
Display 2 or 3 pancakes on a plate and drizzle with the Gin syrup.
Finish with a quarter lemon and dust with icing sugar.
The Crepe Madame
Home cooked gammon and Carrigaline cheddar topped with a fried egg.
Ingredients for the pancake (Serves 4)
- 150g plain white flour
- 225ml milk
- 2 eggs
- 30g butter, melted
- Pinch of salt
Ingredients for the filling
- 1 tbsp butter
- 2 cups grated Carrigaline cheddar
- Freshly ground white pepper
- 8 eggs
- 8 slices ham off the bone
- Chives
First make the crepes by mixing the milk, eggs and melted butter
Add the flour gradually while whisking and season with salt
Let the batter rest for 30 minutes.
Cook all the batter in a non-stick frying pan, one crepe at a time. The crepes should be thin and golden.
Once all the crepes are cooked, lay a crepe and sprinkle with grated cheese and shredded gammon in a pan with a melted butter,
Cook until the cheese has melted on medium heat
In a separate pan, fry an egg and place the cooked egg on top of the crepe
Finish with a sprinkle of freshly chopped chives.
Serve with fresh salad leaves dressed with a citrus dressing.