How to make French Toast Pancakes

When French toast met pancakes

Mars El Brogy
Sunday 11 February 2018 00:09

This one is a recipe that goes beyond Pancake Day.

And it is part of Covent Garden restaurant and Martini bar Christopher's pancake specials.

For those who wish to have a go at the French Toast One at home, Head Chef Francis Agyepong shares its recipe featuring buttermilk French-toasted pancakes served with honeycomb pieces, honeycomb ice cream, maple syrup and a dusting of cinnamon.

How to make Christopher’s French Toast Pancakes (18 pancakes)

Equipment:

  • Griddle pan

  • Non-stick frying pan

  • Spatula

  • Ladle

  • Whisk

Ingredients for Buttermilk Pancake Mix:

  • 250g plain flour

  • 2 tbsp baking powder

  • 3 tbsp sugar

  • 2 eggs, lightly beaten

  • 750ml buttermilk

  • 75g unsalted butter melted

  • 1 tbsp cinnamon

  • 1/2 tsp nutmeg

  • Clarified butter for cooking

Toppings:

  • 120g of good quality milk or dark chocolate pistols’ Valrhona

  • 1 scoop of Vanilla tea ice cream (or one of your choosing)

Instructions:

Start by making the pancakes - Mix the flour, sugar and baking powder in a bowl, before adding the beaten eggs and buttermilk, whisking together until smooth. Add Nutmeg and Cinnamon, mixing continuously to keep smooth consistency.

Add melted butter slowly, and whisk.

Leave it to rest (if you have time) to become aerated.

Heat a large non-stick frying pan on moderate heat. Add a touch of clarified butter into the pan.

Add a small ladle of batter to the pan. Cook for about 3 minutes until bubbles appear on the surface. Then turn pancake over and cook for a further 3 minutes.

Transfer the pancake to a plate and keep warm, while making the rest of the pancakes.

Slightly melt 70g of chocolate in separate bowl.

Now heat the griddle with a small amount of butter. Cook each side lightly, until golden colour. Add chocolate to one side on the pancake and cook until chocolate seeps.

Take off heat and repeat. Sandwich chocolate pancake sides together, stacking on top of one another (as high as you want!), dust with cinnamon, then pour melted remaining chocolate over, and scoop of ice cream.

Christopher's is in 18 Wellington Street, WC2E 7DD.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Please enter a valid email
Please enter a valid email
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Please enter your first name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
Please enter your last name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
You must be over 18 years old to register
You must be over 18 years old to register
Opt-out-policy
You can opt-out at any time by signing in to your account to manage your preferences. Each email has a link to unsubscribe.

By clicking ‘Create my account’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in