Shrove Tuesday, better known as Pancake Day, takes place on Tuesday February 16th 2021 and we couldn’t be more excited.
Not just for the definition of ‘shrove’, which means the act of confessing sins and getting absolution, but with lockdown in place, Shrove Tuesday is the perfect excuse to make some delicious pancakes at home.
A British institution unparalleled in it’s culinary delights, The Ivy Collection, has been delivering exceptional service from breakfast to dinner since its foundation in 1917. Whereas Shrove Tuesday would normally be the perfect excuse to swing into one of the now multiple Ivy branches throughout the UK for a delicious breakfast or brunch, this year we have to do things slightly differently.
With numerous restaurants and talented chefs serving scrumptious pancakes across London, the Hot Buttermilk Pancakes from The Ivy are irreplaceable. Topped with a combination of strawberries, raspberries, blackberries & Greek yoghurt, lemon balm and warm strawberry sauce, this recipe will leave only you wanting more.
While we are all confined to our homes, The Ivy has kindly given The Sybarite their magical buttermilk pancake recipe, from their Ivy Kensington Brasserie, to allow our readers and members to try and recreate these perfect pancakes at home.. You can thank us later.
Happy Pancake Day!
BUTTERMILK PANCAKES WITH BERRIES AND STRAWBERRY SAUCE (Serves four)
Ingredients:
For the pancakes:
600g Buttermilk
320g All-purpose flour
4x Medium/Large eggs separated
40g Castor sugar
2g Table salt
15g Baking powder
Zest of 2x lemons
Veg/Rapeseed oil for cooking
For the strawberry sauce:
300g Fresh strawberries
50g Water
25g Sugar
To complete the dish:
300g Plain Greek yoghurt
200g Strawberry sauce
100g Fresh strawberries
100g Fresh blackberries
100g Fresh raspberries
2g Icing sugar for dusting
2g Micro lemon balm or mint for decoration
Method:
For the pancakes:
1. Separate the eggs & whisk the egg white until firm peak
2. Mix the egg yolk with rest of the ingredients together, making sure the batter is nice and smooth
3. Slowly fold the whipped egg whites into the batter mix
4. Cover & allow the pancake mix to rest for 10 minutes
5. Heat a large non-stick pan with a little oil to get warm
6. Ladle the pancake batter into the pan (about 60-70g of mix per pancake)
7. Cook on a medium heat until bubbles have formed on top of the mix or for 3-4 minutes
8. Once you are happy with the colour, flip over & cook for a further 2 minutes depending on size
9. Allow to cool on a baking wire
For the strawberry sauce:
1. Remove the tops (hull) from the strawberries
2. Wash and then cut the strawberries in to quarters
3. Bring the water and sugar to the boil then add the strawberries
4. Cook for 4-5 mins
5. Liquidise the mixture
6. Chill in the fridge
For the final pancake build:
1. Prepare berries by hulling the strawberries and then washing them all gently,
2. Cut the strawberries into quarters
3. Spread the cooked pancakes on a large baking tray and heat in the oven at 160oc for 4 minutes
4. Gently warm the strawberry sauce but be careful not to bring to boil
5. Build the warm pancakes into stacks of 3, sandwiching a spoonful (25g) of yoghurt between each layer and finishing with a spoonful on top
6. Arrange the mixed berries neatly on top and around the outside of the pancakes
7. Dust with icing sugar
8. Arrange the lemon balm (or mint) neatly on top
9. Serve with the warm strawberry sauce over the top or on the side.
