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13 November 2014

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You are in: Shropshire > Entertainment > Food and Drink > Food Features > Filling the Pancake

Pancake with strawberries

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.

Flambéed pancakes

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 

230ml milk

230ml double cream

85g granulated sugar

113g white chocolate, broken into small pieces

30ml white chocolate liqueur

Method
1. Make a custard with the egg yolks, cream and sugar by heating them slowing in a pan and whisking constantly.

2. Pass the custard through a sieve onto the white chocolate.

3. Stir until well mixed.

4. Pass through a sieve again, add the liqueur and chill.

5. Put into an ice-cream machine to churn and freeze. If you do not have an ice-cream machine place the mixture in the freezer and beat every hour or so until smooth.

last updated: 13/11/2008 at 11:42
created: 24/02/2006

You are in: Shropshire > Entertainment > Food and Drink > Food Features > Filling the Pancake



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