Day: 15 February 2021

Holy crêpe, it's that time of the year again, so to celebrate, here are some brilliant pancake recipes and tips straight from the heads of four of Brighton's best chefs. (Prefer to leave the whisk in the cupboard? Check out our guide to where to get pancakes here.) Natalie Demetriou, owner of Lost in the LanesPancakes with lemon curd topping (a LOST favourite) Makes around 10 (fool-proof and child-friendly!) crêpes Batter ingredients: 1 cup flour1 egg1 and half cups milk25g butter (melted) Method: Blend it all together with a stick blender Lemon curd topping ingredients: 4 lemons4 yolks1 whole egg150g sugar 200g butter Method:1. Over a bain-marie, whisk the sugar and eggs together until thickened2. Zest the lemons and add the juice, then the butter3. Whisk until the mixture has thickened4. Finally, add the lemon zest5. Fry up your pancakes, add the topping and enjoy! Jonel Calinog, master chef at Trading Post CafeFluffy buttermilk pancakesMakes around 10-12 crêpes Ingredients: Dry mix: 220g all-purpose flour3 tbsp caster sugar1 tsp baking powder1 tsp baking soda 1 pinch salt Wet mix: 30g butter (melted)4 large eggs (separate the egg yolk and whites)470ml buttermilk1 tbsp caster sugar Method: Sieve the flour into a large bowl to make sure there are no lumpsAdd the rest of the dry ingredients and sieve againIn a large bowl, whisk the egg whites to stiff peaks and add the buttermilk, folding into the egg whites gently until mixedIn another bowl, mix the egg yolk and sugar until the sugar is incorporated, then add the cooled, melted butter to the egg yolk mixAdd the yolk mix to the egg white mix, gently whisking the two Fold the sieved flour in to the egg mix using a large spoon and refrigerate for 10 minutesTake a large, flat, non-stick pan, put in on the hob on a medium-high heat and add 1/2 tsp of butter. Let the butter melt and then, using a large spoon, place a cookie-sized amount of the pancake mix into the pan. Don’t press or move the mix until you see bubbles forming in the middle or browning on the bottomFlip over and cook for and other 2 minutesPlate and enjoy! Toppings: For toppings, Jonel recommends classic maple syrup. If you're after something more exciting, he suggests adding blueberries to the mix and cooking as above. Alternatively, add chopped chocolate to the mix and, once cooked, serve with Nutella and banana slices. Yum! Holly Taylor, chef at Kindling Cultured butter Rather than a recipe for pancake mix (you can use one of the recipes above), Holly has shared details of how to make Kindling's delicious cultured butter, which works brilliantly as a pancake topping! Ingredients: 125g of live yogurt 600g double cream 1.7g of Maldon salt per 100g of butter Equipment: Large bowlCheeseclothButter churn or large jar with lidButter paddle or spatula Method: Place the cream and the yogurt into a mixing bowl, mix well, pop cling film over it, and leave it somewhere warm for 36 hours to ferment The next day, chill the fermented cream in the fridge for 2 hours Put the chilled butter into a butter churn and churn until it splits into butter and buttermilk. (If you don’t have a churn, half-fill a jar with a tight-fitting lid with the butter mixture and shake – this is a great one to get the kids involved in, just make sure those lids are tight!) This should take 3-5 minutes with the churn. If shaking, it will depend on how vigorous you are!Strain the butter through the cheeseclothPut the buttermilk to one side – you can use it instead of yogurt in your next batch. Fill a sink with iced water and wash the butter in the iced water, manipulating it to release as much buttermilk as possible Once the butter has firmed up (and the water is cloudy with buttermilk), transfer the butter to a double layer of cheesecloth and squeeze out as much remaining water as possible, without forcing the butter through the cheesecloth Weigh the butter and calculate the required amount of salt (you need 1.7g of Maldon salt per 100g of butter)Roughly chop it and sprinkle the salt over it evenly. Gently knead the salt into the butter to ensure the seasoning is evenShape the butter and transfer to a fridgeEnjoy on pancakes! Dan Kenny, chef and owner of The Set Not a recipe as such, but these are some of Dan's favourite pancake toppings, if you're looking for some more inspo! Ham, gruyère, gherkin and gochujang mustardThese are basically the flavours of the classic Rueben but with a little kick Banana and miso caramel with a dollop of crème fraîcheDan's top tip: for a cheat's caramel, just reduce dark brown sugar with double cream. Yuzu juice and honeyDan says this is a great alternative to sugar and lemon and takes the classic pancake to the next level. Biscoff spread and crushed Biscoff biscuitsThis is basically a Biscoff lover's dream: you can now buy Biscoff spread from most supermarkets (we've spotted it in all the main local ones) – and adding the crushed extra biscuits is great for a crunchy texture.

Day: 15 February 2021

four brighton chefs share recipes and tips for pancake day

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