Filling the Pancake
The boys in the kitchens of Weston Park have been busy providing you with the perfect pancake recipe. But how about serving your creation? Surely we can do a bit better than a splash of lemon juice!
After creating a big pile of pancakes, do no think that your task is done. The filling is undoubtedly as important as the pancake itself. In fact, it's difficult to think of a dish that has as many potential fillings as the pancake. Sweet or savoury, the options are staggering.
To flambé, pour the spirit (brandy and cherry brandy are popular choices) on top of the pancake while the pan is still warm, then ignite. Please be careful, as there are a number of obvious dangers, the least of which is a long wait in the local casualty department!
Mascarpone and strawberries
Weston Park chef Rob Hutchinson tickled our taste buds with a large pancake wrapped around a sweet mascarpone and strawberry filling.
The plate was garnished with a little more sweet mascarpone, some fresh strawberries and raspberries, and some finely sliced dried strawberries.
To make dried strawberries, hold the green stem of each strawberry and thinly slice lengthways. Then lay the slices on a non-stick tray, or a silicone baking sheet. Dry out the slices in your oven, on the lowest possible setting. This is best done overnight. Then enjoy their super-strawberry taste!
Apple and Ginger
Rob admitted that one of his personal favourites was sliced apple sautéed in butter, sugar and a little stem ginger. Mmmm!
White Chocolate Ice-cream
Rob Hutchinson's White Chocolate Ice-cream filling is guaranteed to make you groan with pleasure.
35g egg yolks
last updated: 13/11/2008 at 11:42
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