This pancake day (February 16), travel the world from your own kitchen, with five recipes from hotels across the globe. Enjoy an Indian staple, a Finnish classic, a Scottish dropped scone or a savoury creation from a Mayfair institution
India: The Ragi Pancake – The Roseate Ganges
Also known as a ‘Finger Millet’, Ragi is an important herbaceous plant grown extensively in various regions of India. Considered one of the most nutritious cereals, it is particularly beneficial for maintaining good health and is a staple food for the people of India. The Roseate Ganges recommends that they are best served by layering the stack with bananas and topping off with chocolate sauce.
- 450g ragi flour
- 70g sugar
- 15g baking powder
- 500ml milk
- ½ tsp vanilla essence
- Chocolate sauce
- Mint leaves
- Plum compote
- Icing sugar
- Sieve the ragi flour and baking powder in a mixing bowl. To this, add milk & sugar and mix all ingredients properly to make the batter.
- Heat the hot plate, sprinkle some butter and spread the ragi pancake batter.
- Cook it on low to medium flame, wait until bubbles form on the top of the pancake and flip it carefully.
- Cook it on the other side for 2 minutes.
- Make a 3 layered pancake by putting sliced banana in between three pancakes, drizzle chocolate sauce, top it with plum compote and dust some icing sugar
Recipe courtesy of ‘Chidya Ghar’ at The Roseate Ganges, Rishikesh, roseatehotels.com
The Athenaeum Hotel & Residences, Mayfair
Brunch-style savoury pancakes
Recipe courtesy of The Athenaeum, 116 Piccadilly
- 200g self raising flour
- 1tsp baking powder
- 200ml milk
- 3 eggs
- 25g melted butter, plus extra for frying
- 2tbsp chopped chives, plus more to serve
- 4 eggs
- 4 slices of thick cut ham, halved
- 4 small handfuls of spinach leaves
- 20g harissa paste
- Whisk all of the pancake ingredients together, minus the chives. Add some seasoning to taste and whisk until the batter is smooth.
- Stir in the chives.
- Melt a small knob of butter in a large non-stick frying pan over a medium to low heat.
- Pour 2 tbsp of the pancake mix into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes cooking at the same time. Cook the first side for 1-2 minutes then flip and cook for 1 more minute. Continue until all the mixture is used up.
- Heat an oven to its lowest setting, stack the cooked pancakes onto a baking trying and place in the oven. This will keep the pancakes warm while you cook the rest.
- Add a little oil to a frying pan and crack in your eggs, cooking until they are done to your liking. 2-3 minutes will produce a set, firm white and a partially runny yolk. Cook a little longer for a soft yolk or for eggs ‘over easy’ flip the egg after 3 minutes to cook the yolk a little more.
- To serve, stack the pancakes adding harissa paste, ham and spinach leaves between layers.
- Top with the fried egg, chives, black pepper and enjoy!
Finland: Finnish Pannukakku
Pannukakku is a traditional Finnish oven pancake commonly found across Finland as a simple and delicious homely treat. It comes out of the oven as an impressive golden crater, the crispy sides rise above the edges of the pan and the centre is creamy and glistening with the melted butter.
1 teaspoon vanilla extract
2 tablespoons sugar
3/4 cups flour
Pinch of salt
Pinch of baking powder
- Preheat the oven to 450º.
- Combine eggs, milk, sugar, and vanilla extract, stirring with a whisk until creamy.
- Mix in flour, salt, baking powder to the egg mixture and let the batter rest in the fridge for 30 minutes.
- After the mixture is rested, melt the butter and use pastry brush to brush the inside of a pan and add the rest of the butter to the batter.
- Bake for 15 minutes, or until puffed and golden brown on the top.
- Slice pancake, serve with maple syrup, cooked berries or jam.
Recipe courtesy of Visit Finland, visitfinland.fi
Scotland: The Scotch Pancake – Glenapp Castle
The infamous scones originated in Scotland and the scotch pancake is one of its many forms. They are often referred to as ‘dropped scones’ due to the soft dollops of mixture dropped onto the cooking surface. Historically, the Scottish people tend to use a griddle for their pancakes and they differ from traditional English crepes as they are much smaller, fluffier and slightly sweeter.
- 220g self-raising flour
- Pinch of salt
- 50g caster sugar
- 2 free range eggs
- 190ml milk
- Small squeeze of golden syrup
- Place flour and sugar in bowl and add salt, eggs and syrup
- Whisk in milk to form a smooth batter
- Heat frying pan or griddle and gentle wipe with some sunflower oil
- Place a tablespoon of batter, in a round shape on a low heat
- Watch and wait until lots of bubbles form
- Turn and cook for 1 minute on the other side
- Serve with Nutella or Greek yogurt and fresh fruit with a drizzle of honey
Recipe courtesy of Glenapp Castle, glenappcastle.com
Malta: Syrniki Pancake – Iniala Harbour House & Residences
Iniala Harbour House & Residences is renowned for its world class cuisine which takes inspiration from a variety of recipes from around the world. Syrniki are actually traditional Russian cheese pancakes that have become an all-time breakfast favourite in many parts of Eastern Europe. Cooked with cottage cheese and plated with sour cream and berries, Iniala Harbour House & Residences’ rendition of Syrniki offers the perfect blend of sweet and savoury.
- 450g Russian cottage cheese
- 2 whole eggs
- 20g grapeseed oil
- 50g caster sugar
- 100g all-purpose flour
- 2g baking powder
- 2g salt
- 1 vanilla pod scraped
- Place all ingredients except for the eggs and grapeseed oil in a mixing bowl fitted with the paddle attachment.
- Start the mixer on medium speed until the mixture starts to come together.
- Slowly add the egg and oil until it becomes incorporated.
- Remove the bowl from the mixer and weigh out the mix into 60g balls.
- Shape and flatten the balls to form a circle with 4cm diameter.
- Heat up a frying pan on a low heat and lightly oil the pan.
- Cook the Syrniki’s on both sides until lightly golden brown and cooked through.
- Dust with icing sugar and serve with fresh berries and sour cream on the side.
Recipe courtesy of ‘ION – The Harbour’ at Iniala Harbour House & Residences, Malta, inialamalta.com