8 Fun Ways To Celebrate Pancake Day

If you’d rather flip at home, this Milk (Balham) recipe – taken from ORDER UP! – is a proper weekend project. Earthy buckwheat pancakes meet sharp-sweet strawberries (or swap for forced Yorkshire rhubarb), glossy miso caramel and soft vanilla Chantilly. It’s balanced, indulgent and far from average.

INGREDIENTS:

For the strawberries:
 • 500g of strawberries (ideally British)
 • 3 tbsp of caster sugar
 • 2 tbsp of white balsamic vinegar
 • 1 tsp of sumac

For the pancakes:
 • 20g of buckwheat flour
 • 150g of self-raising flour
 • 35g of caster sugar
 • 1 tsp of baking powder
 • 120g of milk
 • 1 egg

For the chantilly cream:
 • 200g of double cream
 • 1 tbsp of icing sugar
 • 2 tsp of vanilla paste

For the miso caramel:
 • 240g of double cream
 • 40g of miso paste
 • 200g of caster sugar
 • 2 tbsp of water
 • 20g of cold butter

For serving (optional):
 • Micro basil or small basil leave

METHOD:

For the strawberries:

1. Wash and halve the strawberries.
2. Place in a bowl and toss gently with the sugar, white balsamic and sumac.
3. Let sit for at least 10 minutes to macerate.

For the pancakes:

1. In a large bowl, combine the dry ingredients.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the wet mixture into the dry and whisk until smooth.
4. Cover and set aside while you prepare the other elements.

For the chantilly cream:

1. Combine the double cream, icing sugar and vanilla paste in a bowl.
2. Whisk until soft peaks form.
3. Set aside.

For the miso caramel:

1. In a small pan, gently heat the double cream and miso, whisking until fully dissolved.
2. In a separate pan, combine the sugar and water. Heat over medium heat, swirling occasionally, until the mixture turns golden brown.
3. Remove from the heat and slowly whisk in the warm miso cream.
4. Add the cold butter and whisk until glossy and smooth.

To cook & assemble:

1. Heat a frying pan over medium heat and add a small cube of butter.
2. Scoop a quarter of the batter into the pan (an ice-cream scoop works well).
3. Cook until golden on one side, flip and cook until golden on the other.
4. Repeat until all pancakes are cooked.
5. To serve, pour the caramel over the pancakes first so they soak it up, then spoon the cream in the middle and add the strawberries on either side.
6. Garnish with micro basil or small basil leaves, if using.

Recipe taken from ORDER UP! cookbook. Sales via ORDERUPSQUARE.COM donate 100% to Hospitality Action charity.