Seasonal Berries Recipe
by Guest
The first of a series of Blog posts by our Sous Chef Lee Connor. Lee is part of Ribby Hall...
3rd August 16
With Shrove Tuesday tomorrow I went out and about across The Village with a pancake flipping challenge! Take a look at some of our team members taking part!
| Position | Name | Number of Flips | |
| 1 | Joshua Harrison | 141 | Jr Sous Chef, The Tapas Bar & Restaurant |
| 2 | Heather Corcoran-Smith | 67 | Office Manager, Business & Banqueting |
| 3 | Adrian Kalinski | 66 | Adrian Kalinski, Team Leader – The Health Club |
| 4 | Blake Sale | 60 | IT Technician |
| 5 | Milo Thompson | 50 | Chef de Partie, Business & Banqueting |
| 6 | Samantha Parkins | 41 | Short Breaks & Holiday’s Duty Supervisor |
Top Tips for Perfect Pancakes
Simon Ball, head chef at The Tapas Bar and Restaurant gave me his top 5 tips for perfect pancakes:
- Make sure your pan is a good quality non-stick frying pan, it will make your guests think you’re an absolute pro!
- Use a standard Yorkshire pudding batter (below) and add a hint of spice to liven up your pancakes, cinnamon is perfect for this.
- If at all possible leave the batter in a refrigerator to settle overnight. If you find it has thickened a little too much loosen with a splash of milk
- Ensure your pan is the correct temperature. If unsure, drop a little batter into the centre of the pan and if it turns golden brown in 30 seconds or so it’s good to go
- Prepare ahead, make your pancakes in advance and stack them up with greaseproof paper between to stop them sticking. This way you can all enjoy your pancakes together!
Pancake batter mix:
- 200g plain flour
- 3 eggs (beaten)
- 300ml whole milk
- 2 tbsp olive oil
Method:
- Sieve all the flour into a large mixing bowl and make a well in the middle
- Add the beaten eggs to the well and mix
- Add the milk and whisk until a smooth consistency is achieved
We’d love to see your perfect pancake pictures; please share them in the comments section below and on our Facebook Page!
