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
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.
Serves6
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.
From theThe 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
225gplain 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 EstateRum
Spelt Flour Pancakes With Rhubarb And Cardamom© Waitrose
Chef Matthew Briddon’s Bellini Pancakes with fruit compote©The Old Manor Hotel