FLIPPING FUN FOR CORK TRADERS AS METROPOLE HOTEL HOSTS ANNUAL PANCAKE RACE
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| The race is on. (Pic: Brian Lougheed) |
Not just a race - recipes too!
Traders from the VQ area of Cork City put on a flipping good performance this morning for the Metropole Hotel’s annual pancake race.
James Healy of the Shelbourne Bar beat off stiff competition to claim the winning title, which he had taken two years ago.
The pancake race was a Shrove Tuesday tradition when Thompsons Bakery was open on the street dating back to 1826.
Team members from the Metropole Hotel joined representatives from businesses including Nathan Trust, Acet Active Centre for English Training and the Shelbourne Bar as they ran along MacCurtain St while flipping pancakes. The Metropole Hotel has been organising the event since 2018 and it brings lots of fun and laughter to the area every year.
Roger Russell, General Manager at the Metropole Hotel said: “The pancake race is a very old tradition that we resurrected and it’s been going from strength to strength. It means an awful lot to the local community as it brings us all together for a bit of banter and a bit of fun. We’re all friends on the street but ultimately we’re all very competitive and the bragging rights are fantastic. The VQ is a very close knit community and we are more than happy to organise anything that can help to support and promote the area.”
Speaking about his win James Healy said; “I was really looking forward to today as I won the race two years ago so I wanted to reclaim the title. It was all down to luck on the day though and I’m delighted to have the crown back.”
Alex Petit is Group Executive Chef of Trigon Hotels, which include the Metropole Hotel and Cork International Hotel. He’s created a delicious sweet and a savoury pancake recipe for people to try at home.
THE CINNAMON ROLL
American style cinnamon pancake, mixed berry compote, whipped vanilla cream, toasted seeds.
Ingredients
American style pancake recipe:
250 g self raising flour
¼ teaspoon ground cinnamon
1 teaspoon baking powder
50g caster sugar
2 large free range eggs
150 ml Buttermilk
For the garnish:
150g frozen berries
50g sugar
100 ml fresh cream
25g icing sugar
Vanilla essence
Mixed seeds (pumpkin, sunflower, sesame……)
Method
For the pancake:
Sieve the flour, baking powder and salt into a mixing bowl
Add the wet ingredients and mix vigorously until smooth
Rest the batter for 45 minutes prior to cooking
Heat up a large frying pan with vegetable oil to medium/high heat
Cook your pancakes until golden brown on both sides
Those should rise and bubble as you cook them
For the garnish:
In a medium saucepan, add the mixed berries and caster sugar
Cook over medium heat until the water has mostly evaporated (20 minutes)
The mixture should be syrupy and shiny
In a large mixing bowl, pour the fresh cream
Whisk the cream until thick, add the icing sugar and few drops of vanilla essence
Reserve in the fridge until needed
In a preheated oven at 170 degrees, toast the mixed seeds until golden
Remove from the oven and Cool down at room temperature
To plate, stack 3 pancakes on top of each other
Add a generous amount of berry compote
Top with a large dollop of fresh cream and finish with toasted seeds.
THE CRÊPE MADAME
French style thin crêpes garnished with home cooked gammon and Carrigaline cheddar topped with a fried egg.
Ingredients
French Style crêpe
250g plain flour
500ml whole milk
4 eggs
1 pinch alt
50g melted butter
2 tablespoon caster sugar
Garnish:
4 eggs
8 slices cooked gammon
200g Carrigaline cheddar
1 bunch fresh chives
Optional
Mix leaves
Elderflower & extra virgin olive oil dressing
1 red onions finely sliced
Method
For the crêpe:
Sieve the flour, baking powder and salt into a mixing bowl
Add the wet ingredients except the butter and mix vigorously until smooth
While whisking, add the melted butter gradually
Rest the batter for 45 minutes prior to cooking
Cook the crêpes one by one and rest onto a plate
For the garnish:
In a non stick pan, fry the egg sunny side up with little oil
Season with salt and pepper and place the cooked eggs onto a side dish
In a large frying pan on medium heat, add a knob of butter and place a crêpe on it
Place 2 slices of gammon side by side and sprinkle with a generous amount of grated cheddar
Place a fried egg on top and fold the 4 sides of the crepe to form a square
Keep cooking the crêpe until the cheese has fully melted
Plate the crêpe and sprinkle with freshly chopped chives
This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions
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