A culinary creative café in Kendal will be showing us how to celebrate pancake day in style, and giving some more adventurous home chefs some flavoursome tips in the process.
Becks Newton and partner Scarlett Meyer own Method on Stramongate, Kendal, and have built up a cult following for their creative take on breakfast, brunch and lunch classics.
Becks said that the last time they put on a Pancake Day special was 2020, but then Covid intervened:
"The last one we did went really well, so it’s really exciting to be able to do it again this year:
"Our menu normally changes every 6-8 weeks, and we have different specials on, regularly centred around pancakes, and they’ll definitely be on this weekend!
"Our special menu has 5 different flavours, 4 being a fluffy American-style base and one based around pancake fritters.
“The crepe-style pancaked that people normally make at home are basically just like a loose Yorkshire pudding batter with flour, milk and a bit of egg, and fried flat and thin.
Becks said that all of her pancakes are of the American type:
"You start with self-raising flour, some people use eggs, but I don’t, salt sugar, a little vanilla - you can add things to them like yoghurt or melted butter for example to enrich them but it’s not really necessary.
"The pancake fritters have a few different ingredients, but that’s top secret, and basically fried pancake batter so they end up like little donuts."
When it comes to flavours, lemon and sugar does feature, but in a slightly different form:
"The fritters will be with coffee sugar and coffee syrup with white chocolate, Jerusalem artichoke ganache and a lemon gel.
Becks also said that her 'go-to' pancake will be on the menu:
"It wouldn’t be pancake day without a bacon, maple syrup and caramelized banana pancake – you can’t not have that!
"It might seem a bit out-there having bacon and banana together, but it’s so tasty and really simple.
"We have a vegan one which I’m really pleased with - it has orange curd, burnt orange segments, tahini caramel, and finished with sesame seeds and crispy filo shards.
"A savoury ones we have is an English smoked ham, with a cheese custard based around an aged gouda and finished off with spring onion and chive oil."
"You'll always get something a bit different here - we might do an eggs benedict, for example, but it'll have our own bit of flair with it."
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