"If you're looking for something a little more decadent than the standard sugar and lemon pancakes," says Erion Karaj, executive chef of Bread Street Kitchen, "by adding a touch of fine Tawny Port – such as Graham's 10 Year Tawny – you can elevate this classic dish into something altogether more grown-up and decadent.
"By creating a simple honeycomb with a few glugs of port, the beautiful nutty flavours of a complex tawny is the perfect match with the wonderfully sweet maple syrup and fluffy pancakes." Read the recipe below.
- 112g ricotta
- 85ml milk
- 2 eggs, separated into yolks and whites
- 70g plain flour
- ½ tsp baking powder
- ½ pinch of salt
- 30cl (3/4 glugs) Graham's 10 Year Old Tawny Port
- 195g sugar
- 48g honey
- 75g liquid glucose
- 36g water
- 10g bicarbonate of soda
- 1 block of butter
- Maple syrup (to serve)
- Glass of Graham's 10 Year Old Tawny Port (to serve)
1. Mix the ricotta, milk and egg yolks together.
2. In a large bowl, combine the dry ingredients – flour, baking powder and salt.
3. Slowly add the wet mix into the dry until just combined.
4. Whisk egg whites to stiff peaks and then fold into the batter mixture in two batches.
5. Heat a frying pan to medium and melt some butter until it gently foams.
6. Add pancake batter in rounds and cook on both sides for 2-3 minutes.
1. Boil the sugar, honey, glucose and water together until you make golden caramel.
2. Add the Graham’s 10 Year Tawny Port toward the end of the boil - so as to retain the complex nutty flavours, creating a rich and deep amber colour.
3. Turn off the heat, add the bicarb and stand back as the mixture foams.
4. Pour out onto a lined baking tray and allow to cool.
5. Once honeycomb is cooled, break into small bits.
6. Add the honeycomb to the block of butter and pulse in a food processor until combined.
7. Roll the honeycomb butter into a log, cover with clingfilm and chill in the fridge until needed.
8. To serve, allow two pancakes per person, topped with a disc of honeycomb butter on each and drizzled with maple syrup.