Gourmet Pancakes at Horto: A twist on tradition

Shrove Tuesday – the one day of the year when eating pancakes for dinner is absolutely essential. Whilst we’re advocates of pancakes all year round, there’s no better excuse for piling our plates high than this annual opportunity to gorge.

Murray Wilson, Head Chef at Horto, has a couple of ideas up his sleeve when it comes to pancakes, starting with the mixture itself. Using buckwheat and spelt flour, Murray has created two exclusive Pancake Day recipes for you to try - one sweet, one savoury – inspired by the current a la carte menu at Horto.

Horto is here to stay at Rudding Park and the team are renowned for their creative and unexpected food pairings. With both an a la carte and tasting menu, Horto are notorious for doing things a little differently, and pancakes are no exception. The menus change frequently according to what’s seasonally available, and guests are encouraged to resist the temptation to look at the menu, so we won’t ruin the surprise…

Murray's innovative recipes are what sets these pancakes apart, but we’ve also included some ‘low effort’ alternatives for the home cooks amongst us. Serve these pancakes as a meal, (main course and dessert) or pick your favourite recipe and demolish the whole batch!

Tip: It’s true what they say about the first pancake - it’s never the best of the batch. Use this as a test for your flipping skills and move onto the next.

Savoury

Pancakes with Braised Pork Cheek, Celeriac and Maple (Serves 6)

Pork Cheek:

12 pig cheeks

500ml chicken stock

50ml sweet soy sauce (or 20g regular)

100ml maple syrup

100ml sherry vinegar

  • Combine all ingredients in a pressure cooker and cook on high for 28 minutes. Alternatively, cook in a slow cooker overnight on a low heat and store in the fridge.
  • Once ready to use, transfer the pork cheeks to a pan and reduce until the sauce is sticky.

Celeriac puree:

1 small celeriac (peeled and diced)

75g butter

200ml milk

Salt (to taste)

  • Melt butter in a pan.
  • Add celeriac and salt and cook until soft.
  • Add milk and bring to a boil.
  • Puree mixture in a blender until smooth.

Pancakes:

150ml milk

1 egg

3g salt

5ml vegetable oil

55g wholemeal flour

55g buckwheat flour

Butter (for cooking)

  • Add all ingredients (except butter) to a bowl and whisk until smooth.
  • Chill mixture in the fridge for 30 mins to allow the flour to relax and absorb the liquid.
  • Melt butter in a frying pan on a high heat until it is foaming and slightly brown in colour

  • Add pancake mix (enough to thinly cover the base of your pan).
  • Turn the heat down to medium and loosen pancake around the edges.
  • Once loose, flip it and allow the other side to cook.

  • Warm braised pork cheeks in a pan with a drizzle of maple syrup to create a sticky glaze. Using a fork, roughly break them up in the pan.
  • Spread a spoonful of the celeriac puree onto each pancake, place the pork cheek down the middle (two cheeks per person) and fold the pancake over.
  • Serve immediately.

Low effort: Make the celeriac puree ahead of time and store in the fridge. Braise the pork cheek in the slow cooker overnight and warm through before serving.

Sweet

Pancakes with Rhubarb, Coconut Sorbet and Slingsby Gin (Serves 6)

 

Rhubarb:

6 Sticks rhubarb (trimmed to 6cm pieces)

150g Slingsby Gin

200g water

200g sugar

5g powdered cardamom

  • Combine gin, water, sugar and cardamom in a wide pan and bring to the boil.
  • Cook for around 5-10 minutes until you have a thin syrup.
  • Add rhubarb and cook gently until the fibres start to come away from the outside.
  • Turn off the heat and leave to stay warm on the hob.

Coconut Sorbet:

133g sugar

90g glucose syrup

235g water

50g toasted coconut (plus extra for topping)

2g xanthan gum

500g coconut puree (available in health food shops)

500g coconut milk

  • Add sugar, glucose and water to a pan. Bring to simmer.
  • Add coconut puree and milk and bring to simmer once again.
  • Take off the heat and add toasted coconut. Leave to infuse for 30 minutes.
  • Transfer the contents to a blender and blitz.
  • Add xanthan gum and strain through a sieve until smooth.
  • Churn in an ice cream machine for an hour (or until thick), or place in the freezer and churn manually with a spoon every 45 minutes for around three hours.

Alternatively, buy some coconut ice cream.

Pancakes:

240g spelt flour

2g salt

20g sugar

2 eggs

550g milk

Butter (for cooking)

  • Add all ingredients (except butter) to a bowl and whisk until smooth.
  • Chill mixture in the fridge for 30 mins to allow the flour to relax and absorb the liquid.
  • Add a knob of butter to a pan. Once the pan is hot and the butter has melted, add the pancake mixture and distribute evenly around the pan.
  • Turn the heat down to medium and loosen pancake around the edges.

  • Once loose in the pan, flip it and allow the other side to cook.
  • Add a spoonful of rhubarb mixture to the centre of the pancake and fold over.
  • Transfer to a plate with a scoop of coconut sorbet (or your trusty supermarket coconut ice cream) and garnish with a sprinkling of toasted coconut.
  • Serve immediately.

Low effort: Make the rhubarb mixture ahead of time and store in the fridge. Reheat when ready to use. Whilst the coconut sorbet is delicious, it does include quite a few hard-to-find ingredients. We’re sure a scoop of regular coconut ice cream will complement this dish just as well (and save you hours in the kitchen!)

We all have our favourites when it comes to pancake toppings, but if you’re looking to try something more adventurous than the traditional lemon and sugar combo this Pancake Day, give these gourmet Horto recipes a try.

To see more innovative dishes, get a behind-the-scenes look into this busy kitchen by following Horto on Instagram.

Both the braised pork cheek and gin-soaked rhubarb are currently a part of Horto’s a la carte menu, so if you’d rather save the effort of making them at home, book a table at Horto and experience the wealth of flavours brought to your table.