The Griffin

From Strip Bar & Steak, London Arminas ‘Junior’ Girtavicius is heading up the bar using some unusual techniques, (popcorn infused vodka, American pancake infused Amaretto, custard vanilla foams, etc.). The menu is a nice mix of very well executed classics, peppered with some bonkers Americana. 

 

Recipe

50ml of pancake infused amaretto

30ml fresh lemon juice

10ml maple syrup

10ml egg white

2 dashes of Angostura bitters

 

 

Rum butter pancakes

Serves 12

 

Ingredients

6oz butter

4oz sifted icing sugar

3tbsp dark rum

8oz plain flour

Pinch of salt

2 eggs

¾ pint milk

¼ pink freshly squeezed orange juice

Oil for frying

Soft brown butter

 

Recipe

Soften the butter and beat in the sifted icing sugar and the dark rum. Put in a covered container and chill until needed.

Sift the flour and salt into a bowl. Make a well in the centre, drop in the eggs and beat them into the flour with a little of the milk to give a thick, smooth cream. Gradually whisk in the remaining milk and the orange juice. Leave the batter to stand, covered in a cool place, for at least one hour.

To cook the pancakes, heat a little oil in a pan. Add just enough batter to cover the base of the pain and cook until lightly golden and set on the underside.

Using a lightly greased pan, continue until you have about 12 pancakes.

Keep the cooked pancakes warm between two clean teatowels as you cook the others.

Put a spoonful of chilled rum butter onto each pancakes and fold into triangles.

Arrange on a serving platter, scatter over the brown sugar and serve immediately.

 

Spelt Flour Pancakes With Rhubarb And Cardamom

Serves 6

 

Ingredients

125g Bacheldre Stoneground Spelt Flour

1 egg

300ml semi-skimmed milk

400g rhubarb, cut into 3cm lengths

2 cardamom pods, lightly crushed

2 tbsp golden caster sugar

50g butter, melted

 

Method

Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Crack the egg into the well and whisk the mixture together, incorporating all the flour into the egg. Gradually add the milk, whisking until you have a smooth batter. Cover and set aside.

Place the rhubarb in a small pan with the cardamom pods, sugar and 50ml cold water. Heat gently, stirring occasionally, to dissolve the sugar, then simme for 4-5 minutes, until the rhubarb is tender. Remove from the heat, discard the cardamom pods and keep the rhubarb warm.

Heat a little of the butter in a 20cm crêpe pan or small non-stick frying pan. Add a small ladleful of the batter and swirl around to coat the base of the pan. Cook over a medium heat for 1-2 minutes or until the mixture has just set underneath, then flip over and cook for a further minute. Repeat with the remaining mixture to make 6 pancakes, keeping the cooked pancakes warm on a covered plate.

Fold the pancakes into quarters and spoon the rhubarb mixture over. Serve with a dollop of fromage frais.

 

Chef Matthew Briddon’s Bellini Pancakes with fruit compote

From the The Old Manor Hotel, head chef Matthew Briddon gives you a delicious pancake recipe to wow anyone.

 

Ingredients

1 tablespoon baking powder

1 pinch of salt

1 teaspoon white sugar

2 large eggs (beaten)

30 grams butter (melted and cooled)

300ml milk

225g plain flour

Butter for frying

 

Fruit compote

500g mixed berries

Sugar to taste

1x fresh vanilla pod

Juice of half a lemon

 

Method

Combine all the above ingredients into a mixer and whisk together allow to rest for about half an hour.

Heat a pan on the stove. Pour a 10p piece size amount into the pan (repeat until pan is full). When cooking the pancakes, all you need is about 1-2 minutes per side, you will get about 15-18 pancakes.

 

Fruit compote

Add all the above ingredients together and cook down on a low heat and allow to

reduce slow and low until you get a compote consistency.

 

To serve

Place pancake on plate, add a tea spoon of the compote, a quenelle of crème fraîche and garnish with flower petal, vanilla pod and strawberries dipped in compete.

 

 

The Griffin Cocktail © Strip Bar & Steak

Rum butter pancakes © Appleton Estate Rum

Spelt Flour Pancakes With Rhubarb And Cardamom © Waitrose

Chef Matthew Briddon’s Bellini Pancakes with fruit compote © The Old Manor Hotel