I.P.ANCAKE

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I.P.ANCAKE

Shrove Tuesday is traditionally a day of confession and repentance; a final day of feasting before 40 days of sacrifice. Honestly, though... we’re just in it for the pancakes. Chef Russell has been doing his usual and this time it’s the classic crepe suzette that’s up for a bit of a malty-makeover.

This recipe gives us lovely light pancakes, with a touch of beery bitterness. They’re also completely dairy free. Russell’s recommendation is to make the suzette sauce, laced with our IPA in place of orange liqueur. The light hop flavours complement the orange, and the slight tartness stops the glaze from becoming too sweet.


Crepes
Makes 8-10 large crepes.

170g plain flour
45g wholemeal flour
2 eggs
1 bottle Original
1 tablespoon malt extract (optional)

In a large bowl, whisk malt extract and eggs before whisking in the beer
In another bowl, combine the flours, then add the egg mixture to the flour.
Whisk until you have a smooth batter with the texture of double cream.
Rest the mix somewhere cool for around 30 minutes.
Wipe a hot non-stick pan with a little butter and spoon in enough of the mix to cover the base of the pan – or a tad more if you enjoy slightly thicker pancakes like we do.
Pancakes will only require about 60-90 seconds cooking on either side.

Suzette

100g brown sugar
100ml Toasted Oak IPA
100g butter
2 oranges (peeled & segmented)
Juice of half a lemon

Heat sugar, butter and beer in a pan.
Boil and reduce by about a third until mixture is thick and glossy.
Add lemon juice & orange segments and cook for about 60 seconds.
Add 4 crepes, folded into quarters and heat through while basting with the sauce.
Serve with clotted cream or vanilla ice cream.

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