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.
50ml of pancake infused amaretto
30ml fresh lemon juice
10ml maple syrup
10ml egg white
2 dashes of Angostura bitters
4oz sifted icing sugar
3tbsp dark rum
8oz plain flour
Pinch of salt
¾ pint milk
¼ pink freshly squeezed orange juice
Oil for frying
Soft brown butter
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.
125g Bacheldre Stoneground Spelt Flour
300ml semi-skimmed milk
400g rhubarb, cut into 3cm lengths
2 cardamom pods, lightly crushed
2 tbsp golden caster sugar
50g butter, melted
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.
From the The Old Manor Hotel, head chef Matthew Briddon gives you a delicious pancake recipe to wow anyone.
1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30 grams butter (melted and cooled)
225g plain flour
Butter for frying
500g mixed berries
Sugar to taste
1x fresh vanilla pod
Juice of half a lemon
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.
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.
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