So it was Shrove Tuesday the other day, otherwise known as Pancake Day, otherwise known as the only day of the year I ever seem to eat pancakes even though I do really like them!
My housemate P and I decided to go a bit upmarket with our pancakes this year - its great living with another foodie, we eat well in our house. This recipe also has by far the easiest method for making hollandaise sauce that I ever tried, bonus! Admittedly this recipe is not healthy in the slightest, but the whole idea of Pancake Day is to use up all your rich food, I don't have a problem with having this as a treat on a special occasion.
Posh Pancakes: Asparagus and Speck Pancake RecipeOriginal recipe that we have tweaked a little can be found here, Thanks Simon!
You will need:
2 large eggs
50g melted butter
This made around 8 pancakes, we only used 4 for the recipe and then the rest we had for pudding with brandy cream and golden syrup (yes I'm eating salad all week)
- (hollendaise sauce)
- 3 large egg yolk
- 250g butter, melted (the recipe said to use unsalted but we used salted and it is indeed a whole packet of butter)
- ½ lemon, juiced
- 8 slices of Speck (the original recipe uses parma ham but we found the speck just has a lovely smokiness that sets this dish off)
- 8 Asparagus Spears, blanched
- Parmesan cheese (this makes all the difference, even though its not in the original recipe)
- Make your pancake batter by just dumping all the ingredients into a large bowl and whisking until smooth, then cover and put in fridge. Blanch the asparagus spears in boiling salted water for a few minutes and then put in cold water until you need them.
- To make the hollendaise; melt the butter by putting it in a microwavable dish and zapping until melted, set aside. Take the egg yolks, add a tablespoon of cold water in a saucepan and whisk over a very low heat until it becomes smooth and thickens this took a good four to five minutes. Remove from heat and then slowly dribble in the melted butter (making sure you don't get any of the scummy white butter residue) whisking all the time. Once it has all been incorporated add the lemon juice and S&P and whisk again. Set aside.
- Take your asparagus spears and wrap a piece of speck around each spear. Take the pancake batter, put a little butter or oil in the pan and make your pancakes! P was an expert as this and did some great pancake flipping! once your pancake is done take two of the speck wrapped spears of asparagus and place in the middle of the pancake, grate some Parmesan over and then wrap the sides over and place in buttered oven dish. Repeat another 3 times so you have 4 pancakes and then put the dish in the oven for 20 minutes on a moderate heat until the pancakes have crisped up.
- Warm the hollendaise sauce through, very gently whisking all the time. Take the pancakes from the oven and add the hollendaise sauce, we think this works better then flash grilling it as the recipe suggests.