FLIPPING SUCCESS FOR CORK TRADERS AS METROPOLE HOTEL HOSTS ANNUAL PANCAKE RACE

The VQ area of Cork City was full of flipping fun this morning as traders took part in the Metropole Hotel’s annual pancake race.

Aaron Mansworth, Managing Director at Trigon Hotels, beat off stiff competition to claim the winning title.

The pancake race was a Shrove Tuesday tradition when Thompson’s Bakery was open on the street dating back to 1826.

Metropole Hotel team members joined representatives from businesses including The Shelbourne Bar, Spar MacCurtain Street and To Have and To Hold Flowers as they ran along MacCurtain Street while flipping pancakes. The Metropole Hotel has been organising the event since 2018 and it brings much enjoyment to the area every year.

Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels said: “We are a very close group in the VQ and this morning’s pancake race highlights the camaraderie amongst us – it also brings out our competitive side. We all want the bragging rights! The pancake race is a very old tradition starting off almost 200 years ago. It’s been going from strength to strength since we brought it back. It’s a great way to showcase the vibrancy of the area and brings us all together for a morning full of flipping fun!”

Speaking about his win, Aaron jokingly said; “I’m seven years in training and my first time taking part so I’m delighted to take the crowning glory! The VQ is a wonderful area in the city and we’re thrilled to be part of it. I’m looking forward to defending my title next year!”

Alex Petit is Group Executive Chef of Trigon Hotels, which includes the Metropole Hotel and Cork International Hotel. He has created a delicious sweet and a savoury pancake recipe for people to try at home.

CLASSIC CREPE SUZETTE

A classic combination of buttery French style crepe topped with an orange caramel served with orange zests and segments.

Crêpe batter:

• 55g of unsalted butter
• 2 eggs
• 25g of caster sugar
• 100g of plain flour
• Sea salt
• 350ml of milk
• 4 tsp vegetable oil

Orange sauce:

• 150ml orange juice
• 225g of caster sugar
• 175g of unsalted butter
• 3 tbsp of Grand Marnier, or other orange liqueur
• 2 oranges, zest and segments kept separated

Method:

Make the Pancakes:

Sift the flour and sugar into a mixing bowl and make a well in the centre. Drop in egg, melted butter and a little of the milk.

Using a whisk, slowly incorporate the flour until you have a smooth thick batter.

Gradually beat in the remaining milk and add the salt. Allow to stand for 20 minutes before using.

Heat a little oil in a 20cm (8in) heavy-based frying non stick pan. Pour off any excess. Pour a ladle of batter into the pan and tilt to coat the pan base.

Cook until golden and flip to the other side. Repeat with the remaining batter, stacking the pancakes on top of each other. Then cover with foil to prevent them drying out.

Make the sauce:

Melt butter in a frying pan and stir in the orange zest and sugar. Add the orange juice and cook stirring until sugar has dissolved & thicken to a light caramel colour.

Add the orange liquor and allow to boil gently until liquid has reduced slightly, watch out for flames if you are using an open gas ring.

Fold the pancake into triangles and dip in the juice to coat and repeat with the other side.

Serve warm topped with the orange segments and a generous scoop of ice cream

BUCKWHEAT CREPE GARNISHED WITH CHORIZO, FRIED EGG AND CHEDDAR

Breton gluten free crepes garnished with chorizo, cheddar & topped with a fried egg.

Ingredients:

Buckwheat crepes :

• 330 grams buckwheat flour
• 10 grams salt
• 750ml cold water
• 1 egg

Garnish:

•  4 eggs
• 20 slices chorizo
• 100g cheddar
• 1 bunch fresh chives

Method:

For the pancakes:

Sieve the flour and salt into a mixing bowl

Add the water and egg and mix vigorously until smooth

Rest the batter for at least 1 hour prior to cooking

Cook the crepes one by one and rest onto a plate

For the garnish:

In a non stick pan, fry the egg sunny side up with little oil

Season with salt and pepper and place the cooked eggs onto a side dish

In a large frying pan on medium heat, add a knob of butter and place a crepe on it

Sprinkle with a generous amount of grated cheddar and place 5 slices of chorizo

Place a fried egg on top and fold the 4 sides of the crepe to form a square

Keep cooking the crepe until the cheese has fully melted

Plate the crepe and sprinkle with freshly chopped chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions