Weekend Foodie: Flipping out for sweet and savoury buttermilk pancakes

Sat, 01 Mar, 2025 - 07:55

The day when we all go flipping mad is almost upon us!

Tuesday, March 4 is Pancake Day, or Shrove Tuesday to give its official name. The tradition of making pancakes on this day, which comes before Ash Wednesday and the beginning of Lenten fasting, lies in the days when religion dictated all the dairy and rich foods in the house had to be used up before the period of fasting prior to Easter began.

So the wise ladies of the house used all the milk and eggs on Shrove Tuesday to make pancakes. This tradition has stuck - to the point where we now know the day as Pancake Day.

This weekend, I’m breaking with the trad pancake mix to give you a rich buttermilk pancake idea. These pancakes are slightly smaller and thicker than your usual pancake, and they work really well with sweet or savoury toppings. So if you feel like it, you can indulge in pancakes for the main and dessert!

My savoury idea features a topping of cured continental ham - this could be Spain’s Serrano Ham or Italy’s Prosciutto or Parma Ham, but feel free to use good Irish ham also if the folks prefer it. I love Cashel Blue cheese to finish, but you could use cheddar also.

For the sweet course, a mix of berry compote and fresh fruit makes a lively treat, with a scoop of ice cream or sorbet on the side if you wish. You could also top these with natural yogurt. Get your best flipping skills to the ready and enjoy the day!

BUTTERMILK PANCAKES

Ingredients Serves 4 (12 small pancakes)

For the batter:

100g plain flour
Pinch of salt
1 fresh free range egg, beaten
300mls buttermilk
1 tbsp melted butter

Method

Sift the flour into a bowl with salt and make a well in the centre.
Add the egg and a drop of buttermilk.
Begin to whisk the mix together, gradually adding the remaining buttermilk.
When all is added, whisk smooth and stir in the melted butter. Leave to stand for 10 minutes.
Heat a tiny bit of oil in the pancake pan.
Whisk the batter again. Using a ladle or jug, pour just enough mix into the pan to make small circles, spaced apart. The mix will spread out, so don’t cook too many at a time. You don’t want them sticking together.
Cook over medium heat till the pancakes set and the surface starts to develop little holes.
Flip over to cook the other sides for a minute or two more.
Slide out onto a warm plate and reserve, covered with film or greaseproof,, keeping hot while you make the remainder.
Serve with savoury or sweet toppings.

CURED HAM AND BLUE CHEESE TOPPING

Ingredients (Serves 4)

12 thin slices Serrano ham
125g Cashel Blue cheese
Maple syrup for drizzling
Baby salad leaves (optional)

Method

Serve warm buttermilk pancakes layered with ham on warmed plates.
Crumble over the cheese and drizzle with maple syrup.
Scatter with baby salad leaves to finish if desired.

BERRY COMPOTE AND FRESH FRUIT TOPPING

Ingredients (Serves 4)

340g pack frozen mixed berries
Splash of water
100g fresh blueberries
4 clementines, peeled and segmented
2 apples, cored and thinly sliced
Ice cream or sorbet to serve (optional)

Method

Place frozen berries in a pan with water and stir over low heat till berries are melted. Bring to bubbling and stir until the berries are soft but not completely broken up.
Remove from heat and reserve.
Make the buttermilk pancakes as above.
To serve, spread a little of the berry compote on the base of four plates and stack three pancakes on top of the compote on each plate, drizzling with compote in between.
Scatter fresh blueberries and clementines around and top with ice cream or sorbet if you wish.

THE WEEKEND GARGLE

I’ve chosen a wine to go with the savoury course of these pancakes. As the recipe states Serrano Ham from Spain, I am matching that with a red wine also from Spain, on special offer now at Supervalu stores. Campo Viejo Rioja Garnacha has a little twist of difference from the classic Rioja wines of the region. This wine is made as a varietal wine with Garnacha grapes, instead of the usual spicy Tempranillo. The change of grape brings a different slant to this red, with lots of bouncy fruit and berry notes on the palate but also a soft silky finish. This is a lovely red for casual drinking and will work well with the cured ham and tangy blue cheese. Find it now at Supervalu stores at just €8.00 until 5/03/25. What a bargain!

PANCAKES RECEIPT

Flour 2kg: €1.29

Free range Eggs (half dozen): €1.95

Buttermilk 1ltr: €1.20

Total: €4.44

Savoury fillings

Serrano Ham 2x100g packs: €4.40

Cashel Blue Cheese 125g: €3.50

Total: €7.90

Sweet fillings

Frozen mixed berries 340g: €1.43

Fresh blueberries 200g punnet: €4.50