For pancake perfection this Tuesday, look no further than the Dylan Hotel, Dublin’s leading five-star boutique hotel. As well as the classic lemon and sugar pancake, Dylan is also offering delicious blueberry with maple syrup pancakes, sweet crepe suzettes and savoury delicacies with pear, blue cheese, spinach and walnuts. Recreate these delicious treats at home, by following some simple recipes:
Crepe Suzette Recipe
250g plain flour
30g caster sugar
Pinch of salt
1 medium eggs
40g clarified utter
Method: Whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter. Gradually stir in the rest of the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. Put a medium sized frying pan on to heat and, once the oil has heated, ladle the pancake batter into the pan and tilt the pan so that the batter spreads thinly evenly. Wait until the top of the pancake begins to bubble and then flip pancake. Cook the pancake so that both sides are golden brown.
For the sauce
150ml orange juice of three oranges
Zest of 1 orange
50g caster sugar
50ml Grand Marnier
Method: Melt the butter and sugar together in a pan and add the orange juice and zest and Grand Marnier and simmer until syrupy. Add the orange segments. Fold the pancakes in half, once cooked as per the above, and then half again and arrange on a plate and spoon over the Grand Marnier sauce.
Pancakes with Blueberries and Maple Syrup
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
1 punnet of blueberries
Method: Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter. Pour the milk mixture into the flour mixture and, using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick. Repeat until all the batter is used up and serve with blueberries and maple syrup Savoury Pancake Recipe
Pancake recipe and method, as above
100g Cashel blue cheese
60g baby spinach
For the poached pears
4 pears peeled
Simple stock syrup 1/1
1 star anise
100ml white wine
For the candied walnuts
Simple stock syrup 1/1
50g icing sugar
Method: (follow pancake recipe as above).
For the poached pears: combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes – until they are tender and are easily poked through with a fork. Remove pears and let them cool.
For the candied walnuts: bring the stock syrup to the boil and add the walnuts and cook for 1 hour. Strain the liquid into a container and allow the walnuts to dry. Deep fry the walnuts until crisp right the way through. Remove from fryer and into a bowl and add the icing sugar. Toss the nuts and sugar making sure they are evenly coated.
To finish: pan fry the spinach in a little clarified butter and season with salt and pepper. Slice the blue cheese and poached pears. Assemble pancake stack by doing a layer of each ingredient on top of each other.