Indulge with three of our favourite pancake recipes from hotels across the Red Carnation Hotel Collection. Perfect for breakfast or a lunchtime treat, the below recipes will inspire you at home.
If you enjoyed creating these recipes at home, share with us on Instagram, tagging @redcarnationhotels.
Butternut squash pancakes with feta and cherry tomatoes
Enjoy this recipe from The Old Government House, a breakfast favourite in The Brasserie Restaurant. A great alternative for those looking for something a little healthier.
This recipe serves 4 people (8 large or 24 smaller pancakes)
- 200g plain flour
- ½ tsp baking powder
- 200ml milk
- 100g cooked butternut squash puree
- 1 egg, separated
- 200g feta cheese
- 4 bunches of cherry tomatoes
- Balsamic glaze
- Rocket leaf to garnish
- Tip the flour into a bowl and add the baking powder. Measure the milk into a jug and stir in the butternut squash, followed by the egg yolk.
- Make a well in the centre of the flour and gradually add the milk mixture until you have a lump-free batter. Alternatively, tip everything into a blender and whizz it.
- Whisk the egg white until stiff, then fold it into the batter.
- Heat a non-stick pan and cook 1 large or 3 small pancakes at a time (if making small pancakes, use 1 tbsp for each). Wait until lots of bubbles have risen to the top and the surface has begun to dry out before turning them over, but keep an eye on the base to make sure it doesn’t get too brown. Repeat with the remaining mixture.
- Place the bunches of cherry tomatoes on a tray and drizzle with a little oil and salt. Place under a hot grill until blistered.
- To serve, arrange the pancakes on a warm plate, crumble feta over pancakes. Place the grilled cherry tomatoes on top and drizzle with balsamic glaze. Scatter a few rocket leaves on top to garnish.
Red Velvet pancakes
Enjoy these delicious American Red Velvet pancakes from Executive Chef Gerard Coughlin at The Chesterfield Palm Beach. These will certainly satisfy your sweet cravings.
- 2 cups all-purpose flour (scoop and level to measure)
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups of milk
- 2 Tbsp white vinegar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tbsp red food colouring
- 2 tsp vanilla extract
- 1/3 cup salted butter, melted
- Fresh raspberries and mint leaves, for a garnish (optional)
For the cream cheese glaze:
- 6 oz cream cheese, softened
- 6 tbsp butter, softened
- 2 cups powdered sugar
- 1/2 cup milk, plus more if desired
- 1/2 tsp vanilla extract
- Preheat an electric non-stick griddle to 350 degrees.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.
- Measure out milk into a liquid measuring cup and whisk in vinegar, allow the mixture to rest for 2 minutes.
- Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food colouring, vanilla and melted butter.
- Whisk the mixture until well combined. While whisking, slowly add in dry ingredients and mix just until combined.
- Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from the centre out to the edge for an even consistency).
- Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until the pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes).
For the cream cheese glaze
- In a mixing bowl, using an electric hand mixer set on medium speed, blend cream cheese and butter until well combine and fluffy, about 2 minutes.
- Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired.
Pour your glaze onto your pancakes when ready to serve. Store any remaining glaze in the fridge. Add fresh raspberries and mint.
Follow these easy steps to make your own traditional and delicious Crêpes Suzette, from Executive Chef Ben Kelliher at The Rubens at the Palace.
- 2 Pancakes made earlier, folded into quarters (scroll down for our recipe)
- 30g caster sugar
- 30g butter
- ½ a lemon
- Thin slices of orange & lemon peel in stock syrup
- 75ml fresh orange juice
- 35ml Grand Marnier
- 1 scoop of vanilla ice cream
- Sprinkle the caster sugar evenly over the whole surface of the frying pan and heat
- Once the sugar melts add the butter and mix – this will change colour very quickly (do not let it burn)
- First, add the juice of a lemon and then the peal. Add a small amount of the syrup into the caramel and stir again, be quick and don't let it burn (don't worry about hard sugar stuck to the bottom of the pan, this will melt again during the cooking process)
- Once these ingredients are bubbling nicely and beginning to thicken, add the orange juice and stir
- Simmer down by ¼ until starting to thicken again (quick tip – run the back of a spoon across the bottom of the pan and once the spoon leaves a trail in the sauce behind it, the sauce is thick enough)
- Add the pancakes, unfolding by half, turning and re-folding in the sauce so they're nicely covered
- Move the pancakes to the edge of the pan closest to you, tilt the pan towards yourself and spoon the excess sauce over the pancakes, leaving the furthest ½ of the pan dry
- Set the pan back on the heat and carefully add the Grand Marnier to the furthest, dry ½ of the pan. Carefully pull the pan towards you and tilt away to expose the alcohol to the open flame
- Once the Grand Marnier is lit, put the pan down, moving the pan back and forth to help the alcohol burn off, otherwise, the final result will be too overly alcoholic
- Once all the alcohol has burnt off and the flame is out, remove from the heat and place the pancake on a plate and then stir and spoon over the sauce
- Serve with vanilla ice cream
Our pancake recipe for the Crêpes Suzette
- 110g plain flour
- Pinch of salt
- 2 large eggs
- 275ml semi-skimmed milk
- 50g butter (melted)
- Whisk the flour and eggs together.
- Once mixed and starting to thicken, add the milk a little at a time (the consistency should be like thin cream).
- Add half the butter to the mix and whisk again, use the rest of the butter to lubricate the frying pan.
- Preheat a pan to medium-high heat.
- Add enough mix to evening and thinly cover the bottom of the pan (quick tip – add the mix from around the edge of the pan then moving to the middle – this way the pancake won't be too thick in the middle).
- Cook for around 30 seconds then lift an edge to see if starting to turn golden, once golden flip with a pallet knife or spatula, the second side needs very little cooking.
- Set aside to cool slightly.