Recipe: The Vineyard’s Classic Pancakes with a Rum Twist

I’m not sure about you, but when it comes to Pancake Day, what to put on them is a source of much debate in the Spabreaks.com household.  If anyone knows good food though, it’s Anthony Millon, Head Pastry Chef at The Vineyard.  So to put all debates to rest, he has shared his expert take on classic pancakes, and given them a rum twist as Shrove Tuesday approaches next week!  The only question remaining, is what do you put on yours?

Ingredients

Three big eggs or four small 100g strong flour Pinch of salt One tsp caster sugar 250g Whole milk 60g Melted butter (noisette) Drop of rum (optional) Zest of one orange

Method

• Beat the eggs, sugar, salt and flour to make a paste and add the milk, the butter the rum and orange zest.
• Leave for one hour before using.
• To cook, add a spoonful of batter to a large frying pan with a small amount of vegetable oil.
• Swirl to get an even layer, and cook for around 40 seconds on each side.

Favourite filling

Melted chocolate with sliced bananas.

Image by paulgriggithsphotography.com