Cafe chefs are getting their creative juices flowing as preparations begin for Shrove Tuesday.
Flipping crepes and mixing ingredients, local foodies plan to celebrate in the traditional way with pancake making.
Millions of households across Britain will be stocking up on lemons and syrups, but head chef Luke Wright from Café Rene added a twist to the classic pancake making.
The newly appointed 24–year-old has invented The Pancake Colada for the occasion – an exotic twist to the usual lemon juice and sugar.
Explaining his new recipe, Luke said: “The ingredients I used make a great cheesecake topping which is where my inspiration came from.”
With a natural affinity for food, Luke has been experimental but understands the importance of sticking to the classic.
“Pancake Day is a chance to be playful and with something like crepes, the sky’s the limit.
"But I wouldn’t stray too far from the classic, it’s the simple things which always work.”
David Purchase, of On Toast cafe, will also be trying out a pancake toastie with sultanas and cinnamon for toastie lovers.
Previous events have included the Choristers’ Pancake Race, where 20 boys from the King’s School took part in the competition, marking the beginning of Lent.
The Pancake Colada Ingredients:
For the pancake
1 cup of plain flour
1 cup of whole free range eggs
1 cup of whole milk
Pinch of salt
Pinch of bicarbonate of soda
100g of dessicated coconut
For the compote:
50ml of Malibu
half a pineapple (cut into small cubes with the core taken out)
3 cups of water
2 cups of caster sugar
Half a bunch of mint shredded finely
1. For the compote, add the sugar, the Malibu, mint and water to a heavy-based pan and bring to the boil, stirring occasionally.
2. Once boiling, add the pineapple and boil for at least half an hour. When the compote is ready, the water should be reduced by half and the bubbles should change from large rising bubbles to what looks almost like a fizz and the pineapple will be shiny. If you are unsure if this is ready pour a little bit off into a bowl and leave to chill, it should be syrupy, sticky and sweet. Take care not too boil this too far otherwise it will turn to caramel, burn and turn bitter.
3. Take the compote off the heat and leave to chill.
4. Meanwhile, combine all ingredients for the pancake in a mixing bowl and mix using an electric whisk.
5. Fry your pancake mix in a Teflon pan as per usual.
6. Once the compote has cooled, spoon the desired amount into your pancake and roll.
7. Then serve.