Sweet and Savoury Pancake Ideas from Ireland's Blue Book Houses
Berry Pancakes from Killarney Royal Hotel, Co.Kerry
100g plain flour
Pinch of salt
300 ml milk
1 tbsp melted butter or sunflower oil
For serving – mascarpone cheese
Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Add blackberries and cinnamon powder and leave to stand for about 30 minutes. Stir again before using.
To make the pancakes, heat a small heavy-based frying pan until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tbsp), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side. Serve with mascarpone cheese, blackberries and raspberries.
Pancakes with Honey, Lemon and Toasted Walnuts from Ardtara Country House
125g plain flour
Pinch of salt
1 egg plus 1 egg yolk
225ml whole or semi-skimmed milk
Small knob of butter
50g walnut halves
Makes about 8
Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour in the eggs and milk.
Whisk the flour into the eggs until you have the consistency of cream. Cover and refrigerate for an hour.
Place the walnut halves on a baking tray, sift a little icing sugar over them and put them under a medium grill for a few minutes so that the sugar caramelises on the nuts. Then set them aside to cool.
Heat the butter in a frying pan on a medium heat – pour a small ladleful of batter into the pan. When it begins to colour on the bottom, flip it over and cook for another 30 seconds.
Lay the pancake on a board. Add a few teaspoons of ricotta, sprinkle over the walnuts, drizzle with honey and finish with a little squeeze of lemon. Roll up and serve.
Hayfield Manor Famous Crepe Suzette
For the Crepes:
110g/4oz plain flour, sifted
Pinch of salt
200ml/7fl oz milk mixed with 75ml/3fl oz water
1 medium orange - grated zest only
1 tsp of caster sugar
For the sauce:
150ml/5fl oz orange juice (from 3-4 medium oranges)
1 medium orange, grated zest only
1 small, lemon, grated rind and juice
1 tsp of caster sugar
3 tsp of Cointreau
50g/2oz unsalted butter
A little extra Cointreau, for flaming
For the presentation:
Orange & grapefruit segments
Additional Cointreau for fuller flavour
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs.
Gradually add small quantities of the milk and water mixture, whilst still whisking. Whisk until the batter is smooth at the consistency of thin cream. Melt 50g/2oz of butter in a pan. Spoon 2 teaspoons of it into the batter and whisk it in, then pour the rest into a bowl. Stir the orange zest and caster sugar into the batter.
Get the pan really hot, then turn the heat down to medium. The crepes are to be thinner than the traditional pancake so just use ½ teaspoon of batter at a time in an 18cm/7in pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook.
For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre.
Flame the frying pan at this stage. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little Cointreau into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.
For presentation purposes, serve with a little brown sugar, orange and grapefruit segments and for a fuller flavour, pour in a little addition of Cointreau to the cooked pancakes.
Buttermilk Pancakes from Newforge House, Co.Armagh
1 tablespoon golden syrup
300g self-raising flour (or self-raising soda bread flour if you can find it)
1 tablespoon caster sugar
In a medium bowl whisk the eggs, syrup and buttermilk. Whisk in the flour and sugar to make a thick batter. Leave to rest for 10 minutes. Meanwhile, preheat a griddle or large frying pan over medium heat. Before cooking the pancakes use a piece of kitchen roll to wipe the pan with some vegetable oil.
Drop tablespoons of the batter onto the pan leaving enough space between them for them to spread.
When bubbles appear on the surface they are ready to turn. Cook for a further 2-3 minutes until the pancakes are firm to touch and no batter oozes out of the sides.
Cool on a wire rack covered with a tea towel and cover with a second tea towel. This will keep the pancakes warm and soft while you cook the remaining batter.
Serve with your favourite butter, honey or syrup, and fruit. We like to serve ours with Abernethy Butter and maple syrup.
Chef Malabat’s Pancake Tuesday Crepes from Barberstown Castle, Co.Kildare
4 ounces of plain flour
A pinch of salt
½ pint of milk and water mixed together
4 tablespoons of melted butter
Sift flour and salt into a mixing bowl and make a well in the centre. Crack the eggs into the well and gently whisk the ingredients together. Once well combined, add the milk and water, a little at a time, constantly beating the mixture gently. Melt the butter, and add to the batter. Stir.
Cook on a hot pan, greased with a little butter. Ladle some batter onto the centre of the pan, tilting it so that the batter covers the whole surface evenly and thinly. Cook both sides until golden brown.
Drizzle with chocolate and garnish with fresh strawberries.
Good Old Irish Pancakes from Castle Leslie Estate, Co. Monaghan
2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk
2 tablespoons melted butter
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk;
add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot,
greased griddle, using about 1/4 cup of batter for each pancake.
Cook until brown on one side and around edge; turn and brown the other side. Recipe
Kevin Dundon’s Wild Mushroom and Chicken Crepe Bake from Dunbrody House, Co.Wexford
Chicken & Mushroom Sauce:
1 onion, finely chopped
400g sliced wild mushrooms,
1 glass of white wine
125ml fresh cream
100ml chicken stock
2 chicken breasts
Salt & Pepper to season.
15g plain flour
50g grated cheddar
1 egg yolk
Salt and pepper
2 tbsp sunflower oil
50g melted butter
To make the crepes, firstly sift the flour into a bowl and make a well in the centre. Add all the other batter ingredients and whisk well to remove any lumps. Let the batter rest in the fridge for at least an hour before making the crepes to allow the mixture to settle.
To cook the crêpes, heat a little butter in a 9-inch crêpe pan.
Ladle a little batter into the centre of the pan, tilting the pan so that the batter covers the surface thinly and evenly. Cook on both sides until lightly browned. Slide it out of the pan onto a warmed plate and keep warm as you prepare the rest.
In the meantime, prepare the sauce by melting the butter in a saucepan over medium heat and when just as it starts to sizzle, add the flour. Cook the roux for 1- 2 minutes taking care not to let it brown. Pour the milk into the roux and bring to the boil, stirring continuously. The white sauce will begin to thicken. When the sauce coats the back of a wooden spoon, remove from the heat. Add the egg yolk, then add the grated cheese and season with a little salt and pepper. Set aside until required.
To prepare the filling, heat some oil in a large frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mushrooms and thyme. Cook, stirring occasionally, for 8 to 10 minutes until the mushrooms are tender and all liquid has evaporated. Add the white wine, cream and chicken stock. Bring to a simmer. Add chicken. Cook, stirring occasionally, for 5 minutes or until slightly thickened and chicken is cooked through. Remove from heat. Set aside to cool.
Preheat the oven to 180°C.
Spoon 2 tbsp chicken and mushroom mixture into the centre of a crepe and roll to enclose the filling. Place in an ovenproof dish. Repeat with remaining crepes. Spoon over any unused sauce. Sprinkle with additional cheese if desired.
Place dish under the grill for approximately 10 minutes or until lightly browned. Stand for a few minutes before serving.
Micheal's Pancake Recipe from Rathmullan House, Co.Donegal
100g / 4oz plain or self-raising flour
Large pinch of salt
1 standard egg
250ml / ½ pint milk
1 tbsp melted Butter
Mix salt and flour into the bowl. Beat to a creamy smooth batter with unbeaten egg and half the milk and melted butter. Mix in the remaining milk and use as required.
Lightly brush the base of a 20 or 22cm frying pan with the melted butter.
Heat the pan to get the butter hot when hot pour in 3 tablespoons of the batter. Just enough to cover the base of the pan. Fry till they are a golden brown colour and do this both sides. To turn you can flip or use a spatula. Repeat with the rest of the batter.
American Style Pancakes with Blueberry Syrup from Blairscove House, Co.Cork
1 tsp baking powder
1 pinch of salt
1 tsp caster sugar
2 large eggs
30g butter (melted and cooled)
225g plain flour
butter for frying
Blitz all ingredients in a blender, then transfer to a jug (easier to pour the batter into a jug this way).
Heat a flat bottomed pan or griddle on the stove.
Pour a dollop of pancake batter into the pan. When the upper side of the pancake is bubbling, flip it over and cook for another few minutes.
Blueberry Syrup - 120ml pure maple syrup and 150g blueberries
Put the syrup and blueberries into a pan and bring to the boil. Allow to bubble for 2-3 minutes, then pour into a jug and serve with the pancakes.
Red Velvet Pancakes from Butler House
New York style diner-style chocolate pancakes meet red velvet cake in this ingenious brunch dish, stacked up with High Banks Orchard apple syrup cream cheese frosting, chocolate chips and fresh blueberries.
For the batter:
180g self-raising Flour
2 tbsp cocoa powder
1 tsp baking powder
1 tbsp caster sugar
1/2 tsp vanilla extract
200ml full-fat milk
3 large eggs
25g unsalted butter, melted, plus extra for frying
red gel food colouring
For the toppings:
4 tbsp High Banks Orchard apple syrup
100g chocolate chips
icing sugar, for dusting
Pancakes from Longueville House, Co.Cork
100g plain flour
1 tsp rapeseed oil, plus a little extra for frying
Pinch of salt
Sieve the flour and a pinch of salt (allowing plenty of air in) into a large mixing bowl and make a well in the centre.
Crack the eggs into the middle, then pour in 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is utilised, beat the mixture until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have the right consistency - slightly thick single cream.
Best if the mixture is left in the fridge for an hour before cooking or even overnight.
Serve with maple syrup, dusting of caster sugar & lemon juice or your favourite chocolate spread!
Fluffy Pancakes from Dunowen House
100g plain flour
1tsp baking powder
2 tbsp caster sugar
60g butter melted
3 free-range eggs
480ml buttermilk (or a combination of full-fat milk & natural yoghurt)
Mix flour, salt, sugar and baking powder in a bowl. Whisk egg whites until at stiff peak stage. Combine egg yolks and buttermilk, then whisk into the flour mix. Add melted butter. Fold in egg whites last. Cook on a lightly oiled pan until golden and then flip.
Serve stacked with fresh fruit, greek yoghurt and a drizzle of maple syrup or Dunowen Honey.
Castle Grove Country House Pancakes
440g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp sugar
4 tbsp melted butter
Sieve flour, baking powder, bicarbonate of soda and salt into a bowl.
Whisk the eggs lightly with sugar and melted butter and stir. Slowly add the milk and buttermilk and fold into the dry mix.
Heat the skillet and coat with baking spray or butter.
Pour the batter into the skillet, making 1 large round or 5 inch thick rounds. Cook on medium heat.
When the sides turn brown and bubbles appear, flip the pancake/s over and cook on the other side.
Serve with a topping of your choice, such as icing sugar, golden syrup, chocolate or berries.
Castle Grove recommends fresh strawberries and cream.