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Posted February 13, 2018

Happy Shrove Tuesday, also known of course as Pancake Day!

Here at Bournemouth Beach Lodges we managed to persuade local top chef, Maciek, of Molecular Magic Catering & Events to make use of the fabulous kitchen facilities in the Lodges and whip up a wonderful American style pancake with locally sourced produce for fillings and toppings! Everything went smoothly and there was even room for the some impressive pancake flipping ..!


Maciek’s Magical Pancake Recipe

200g self-raising flour
1tsp baking powder
1 tbsp golden caster sugar
1 large egg
25g melted butter, plus extra for cooking
200ml milk
vegetable oil for cooking

To serve:-

· Dorset strained yoghurt
· New Forest forced rhubarb
· Hurn farm honey & bee pollen
· young whet grass powder
· lavender
· goji berries soaked in Armagnac

Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on their first side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.

Serve your pancakes stacked up on a plate with yoghurt, rhubarb, goji berries and dust with bee pollen, lavender & wheat grass powder.