At The Metropole Hotel Cork, we love any excuse to celebrate delicious food, and what better way to do so than with Pancake Tuesday? Whether you’re a fan of classic lemon and sugar, indulgent chocolate drizzles, or something a little more adventurous, this is the perfect time to indulge in a stack (or two!) of these two treats and this year we have a savoury recipe for Gluten free Buckwheat Crepe followed by something a little decadent for the grown ups, the G&T fluffy pancake.

So, grab your frying pan and get ready to whip up some mouthwatering creations with us!

Buckwheat Crepe garnished with Chorizo, fried egg and cheddar

Breton gluten free crepes garnished with chorizo, cheddar & topped with a fried egg.

Ingredients:

Buckwheat crepes :

330 grams buckwheat flour

10 grams salt

750ml cold water

1 egg

Garnish:

4 eggs

20 slices chorizo

100g cheddar

1 bunch fresh chives

Method :

For the pancakes:

Sieve the flour and salt into a mixing bowl

Add the water and egg and mix vigorously until smooth

Rest the batter for at least 1 hour before cooking

Cook the crepes one by one and rest them on a plate

For the garnish:

In a non-stick pan, fry the egg sunny side up with little oil

Season with salt and pepper and place the cooked eggs onto a side dish

In a large frying pan on medium heat, add a knob of butter and place a crepe on it

Sprinkle with a generous amount of grated cheddar and place 5 slices of chorizo

Place a fried egg on top and fold the 4 sides of the crepe to form a square

Keep cooking the crepe until the cheese has fully melted

Plate the crepe and sprinkle with freshly chopped chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions

 

And now something for the grown up pancake fans,

The G&T boozy pancake

An American style fluffy pancake served with a boozy citrus syrup flavoured with local gin and tonic

Ingredients:

Pancake batter:

150 grams Plain Flour

1 teaspoon Baking Powder

½ teaspoon Salt

40g Caster Sugar

150 ml Milk

1 Large Egg

2 tablespoons Melted Butter, allowed to cool slightly

Syrup :

50gr sugar

50ml water

2 lemons, zest and juice

15ml tonic water

10 ml Dingle gin

Method:

Combine the flour, sugar, baking powder and salt in a large bowl.

In a large measuring cup, combine the egg, milk & melted butter

Add the wet ingredients to the dry ingredients and gently fold them together until well combined.

The batter should be relatively thick, but easily pourable. Set the batter aside to rest for 10 minutes. Gently stir again.

Heat a griddle or non-stick pan over medium -low heat and melt a little butter to grease it.

Pour batter onto the pan and let it spread out into a round pancake.

Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue cooking with the remaining batter

For the sauce

In a medium-sized sauce pan, combine the water and sugar and bring to the boil.

When the sugar has dissolved, remove from the heat and cool slightly

Add the rest of the ingredients and stir until fully incorporated

To serve, pour some of the G&T syrup over the pancakes.

 

We hope you enjoy making these delicious pancakes, don’t forget to tag us on Instagram  @metropolehotelcork with your creations 🙂