Flippin’ adorable: How the pros eat their pancakes

‘It was Shrove Tuesday, and the men from the fields quickly walked in, because they knew there would be pancakes for dinner – real pancakes, without your paper-thin stupid, which delicious buttermilk pancakes.

There’s a rumble of them as high as your hips waiting on the stove, with melted butter and sugar dripping down the sides.


James Gavin prepares pancakes. Photo: Fergal Phillips

“What if the lady in the house developed the defrost tool from whipping, mixing, and turning pancakes in the last two hours? All for a good reason. Right, that’s Pancake Night?”

From ‘Full & Plenty’, by Maura La Poor, with thanks from reader Dan O’Hara

It’s safe to assume that not too many women in Ireland will develop defrost – whatever it is – from making pancakes these days, but most of us would be looking forward to a pancake or two. at some point.

For those who want to shake it up a bit and forgo the traditional crêpes with lemon and sugar – there’s nothing wrong with that – I spoke to a number of pancake enthusiasts to find out if they’re prepared. nothing to celebrate Shrove Tuesday.

Chef Holly Dalton of Bobby’s Wine Bar on Baggot Street built a reputation as Dublin’s Queen of Pancakes with butter chicken, honey butter and fermented pancakes she developed in her former job as Chef. at Gertrude has become a viral pancake craze.

Holly first started making pancakes for her family on Tuesdays in Shrove at age 12 – and says the satisfaction she derives from it started her culinary career.

“One fateful Tuesday, I asked my mom if I could make pancakes for our family instead of her. Given that she has to cook for us every day – she might be too tired. with it at this stage – she didn’t.” hesitant to give me the reins.

“Since that day, I have been passionate about cooking. I decided I wanted to be a chef and all future pocket money was spent on cookbooks until I got my first job in the house. kitchen at 15. Pancakes are my gateway to the world of cooking.

“Pancake Tuesday is my favorite day of the year after Christmas. My mom always puts a generous amount of toppings on top – the cream on the pancakes is the Celtic Tiger reveal we’ve all been waiting for! This year, I’m going to have a few friends come over and order a plate of my own.I even made a batch of dulce de leche a few weeks ago for this very occasion.

“Because of my love for pancakes, I don’t just make them on Tuesdays, away from it. Every morning, me and my fiance, Seb, rest together, I make pancakes, so that’s it. at least once a week My old jobs as Chefs of 3fe and Gertrude were both pancake lovers, but my love for them never faltered. I love pancakes because they are minimum effort, maximum reward.Eggs, milk and flour are family staples that are the foundation to crêpes, American pancakes, Japanese pancakes. Ban, kimchi pancakes, cupcakes, rice cooker pancakes, etc. I’ve made them all, I love them all and I will continue to make pancakes, sighing at their glory, reflecting on talent cook his own past and split into a stack every chance he gets.”

Russell Alford and Patrick Hanlon, who blogs at GastroGays, are also very interested in pancakes – with a particular fondness for the Findus Crispy Pancakes many of us remember from our childhoods. When these were discontinued a few years ago (thankfully now they’re back in the supermarket freezer) they came up with their own version, filled with chicken, broccoli, bacon smoke and mushrooms, the recipe for which you’ll find on their website,

“It seems that this kit – and the naff – classic simply cannot be tied to the past,” they said. “People can get nauseous from these, but some safe foods are worth it for all of us to survive.”

Karen Coakley, who runs Kenmare’s food tours, says she’s making a batch of soft pancakes for the family and plans to coat them with homemade lemon curd and top them with Greek yogurt Lap, berries and icing sugar.

“I’ve been obsessed with curd since I was a kid,” she said, “it has to be so sharp it makes you poke your cheek”.

For a bit of a twist on the classic, Barry Liscombe, chef at Hartes in Kildare, experimented with hemp powder and hemp protein and that “aside from the color they are pretty tasty!”, while reader Maria O’Brien uses her waffle maker to cook porridge in pancake form, using oatmeal, oat milk, eggs, and vanilla.

Chef Joyce Hickey, a food specialist in hospitals and nursing homes, made pancakes using flaxseeds ground into a paste with water instead of eggs for a patient with an egg allergy, and they “turned” it’s okay”, while food blogger Katya Valadeau prefers to go for ‘island-style’ pancakes made with beer powder, instead of milk powder.

But not everyone likes a sweet pancake. Home chef Johann Doorley says she loves the dosa at Iyer’s Café in Cork, served with sambal on the side, and makes pudla, spicy Indian pancakes, with flour according to a recipe from the book Taste Madhur Jaffrey’s India.

Broadcaster and journalist, Suzanne Campbell, says her children have had success making whole-wheat pancakes “because we don’t have the plains, which are great for savory pancakes and with the addition of a nutritious addition.” Add mixed dried herbs and nigella seeds, which closely resemble naan bread.”

However, if you’re not planning on making your own pancakes at home today, cafes and restaurants around the country are waiting to start breaking out.

Katie McCann, head chef at Gertrude on Pearse Street in Dublin, will offer American buttermilk pancakes with rhubarb fillings boiled in vanilla and rose, served with custard and toasted almonds, while Sweet Beat at Sligo offers spelled vegetarian dish, chocolate pancakes with coconut whip, dulche de leche, chocolate sauce and fresh berries.

In Dublin, Metro Café’s homemade buttermilk pancakes with honey butter and golden syrup are so popular with the casual world that they’re never on the menu, while at The Green Sheep in Thurles pancakes are part of the menu. Full Irish dishes, including sausages cooked in marmalade (don’t knock them out until you’ve tried them) will be treated to the GAA crew after training.

At Bread 41 on Pearse Street today, owner Eoin Cluskey’s famous sponge cakes will come in all flavors of pancake fillings like maple, pecan and lemon, and maple with bacon. The kitchen will also be rolling out a few savory pancakes, including a kimchi version, and the sinister-sounding Nutella croissant/pancake hybrid.

Chimacs on Dublin’s Aungier Street will also feature kimchi pancakes alongside their signature fried chicken; Kimchi pancakes – easy to make at home – are also on the menu at Storyboard in Dublin 8, while Brickyard at Dublin 16 serves Japanese-style okonomiyaki pancakes.

However, if it’s been a long day, perhaps think about heading to the Market Bar in Dublin, which will be serving gins and pancakes with strawberries from 5pm this afternoon, or heading home with ingredients to recreate Creating pancakes with Baileys, bananas and ice cream is on the menu at Castlegrove House in Donegal.

  • You’ll find more recipe inspiration from Blue Book bookstores in Ireland at Flippin’ adorable: How the pros eat their pancakes

Fry Electronics Team

Fry is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button