1. Indulgence with good cause
So, you get to enjoy some pretty divine, freshly-made pancakes AND for every plate you order, £1 goes to a local charity (the London Bubble youth charity) – that’s a win-win deal in our books. If you agree, you’ll need to make your way to the aqua shard restaurant sharpish where you can delight in sweet or savoury pancakes for breakfast, lunch or dinner. Options include corn pancakes with goat’s cheese and rosemary cream (£6.50) and pancakes with strawberry ice-cream, maple pecan syrup and strawberry compote (£7.50). If one day’s worth just isn’t enough, you’re in luck, the pancake menu will be available until 7th March.
2. Complimentary morning crepes – the best kind!
If you ‘happen’ to be passing through Knightsbridge on Pancake Day, you would do well to stop by the Lowndes Bar & Kitchen where you can pick up a free crepe to get your morning off to a flippin’ great start. Just drop by between 8.30am – 10am. If the taster whets your appetite, you might as well stay and enjoy crepes with cinnamon and sugar (£7) or crepes with banana and dark chocolate sauce (£7).
3. Pancakes American-style
If you want to go all-out with comforting dessert-like pancakes, The Diner is the place to be. Here, you can indulge the sweet tooth to your heart’s content without fear of being judged, especially when ordering the likes of Oreo pancakes with vanilla ice-cream and chocolate sauce (£6), or chocolate brownie pancake sundae with chocolate, vanilla and strawberry ice-cream with a healthy dose of popping candy, chocolate sauce, nuts and some cream (£6.50). Or, you might want to take it up a notch with the Blingcake – duck egg and truffled honey pancakes with Dom Perignon-marinated strawberries, cognac meringue, Madagascan vanilla mascarpone cream and gold leaf flakes.
4. A winning combination recipe
To be enjoyed all-year round, there’s something about this little recipe that just seems to hit the spot.
Rum and Coconut Galettes
Serves: four – six
115g/4oz/1 cup buckwheat flour
1 teaspoon ground ginger
Pinch of salt
2 medium eggs
2 tablespoons melted butter
1 tablespoon rum, optional (we say compulsory)
300ml /½ pint /1¼ cups milk, less 1 tablespoon
4 tablespoons desiccated coconut
Oil or melted butter
- Sift the flour, ginger and salt into a bowl. Make a well in the centre, break in the eggs and pour in the melted butter. With a whisk, gently stir the flour into the eggs, gradually adding the rum and enough of the milk to make a smooth batter the consistency of single (light) cream. Stir in the desiccated coconut. If time allows, cover and leave to stand for about 15 minutes.
- Lightly brush a non-stick frying pan (or if you’re a hopeless pancake devotee, a crepe maker) with a little oil or melted butter. Place the non-stick frying pan over a medium heat or pre-heat the crepe maker to ‘medium’.
- When hot, pour a small ladleful of batter and spread or swirl to produce a thin layer. Cook gently for about 30–45 seconds on one side until the underside is golden brown. Using a flat spatula or palette knife, carefully flip the galette over and cook the second side for about 30 seconds. Lift out and keep warm. Cook the remaining batter and serve warm.
This recipe is take from Waffles, Crepes and Pancakes by Norma Miller (published by Constable & Robinson) and can be downloaded from sainsburysebooks.co.uk. Special price of £1.99 ends 5th March.