Monday, February 12, 2024

Metropole Hotel’s annual pancake race held this morning! Not just a race - check out the recipes too!


The race is on. (Pic: Brian Lougheed)

Not just a race - recipes too!

Traders from the VQ area of Cork City put on a flipping good performance this morning for the Metropole Hotel’s annual pancake race.

James Healy of the Shelbourne Bar beat off stiff competition to claim the winning title, which he had taken two years ago.

The pancake race was a Shrove Tuesday tradition when Thompsons Bakery was open on the street dating back to 1826.

Team members from the Metropole Hotel joined representatives from businesses including Nathan Trust, Acet Active Centre for English Training and the Shelbourne Bar as they ran along MacCurtain St while flipping pancakes.  The Metropole Hotel has been organising the event since 2018 and it brings lots of fun and laughter to the area every year.

Roger Russell, General Manager at the Metropole Hotel said: “The pancake race is a very old tradition that we resurrected and it’s been going from strength to strength.  It means an awful lot to the local community as it brings us all together for a bit of banter and a bit of fun.  We’re all friends on the street but ultimately we’re all very competitive and the bragging rights are fantastic. The VQ is a very close knit community and we are more than happy to organise anything that can help to support and promote the area.”

Speaking about his win James Healy said; “I was really looking forward to today as I won the race two years ago so I wanted to reclaim the title.  It was all down to luck on the day though and I’m delighted to have the crown back.”

Alex Petit is Group Executive Chef of Trigon Hotels, which include the Metropole Hotel and Cork International Hotel.  He’s created a delicious sweet and a savoury pancake recipe for people to try at home.


American style cinnamon pancake, mixed berry compote, whipped vanilla cream, toasted seeds.




American style pancake recipe:


250 g self raising flour

¼ teaspoon ground cinnamon

1 teaspoon baking powder

50g caster sugar

2 large free range eggs

150 ml Buttermilk


For the garnish:

150g frozen berries

50g sugar

100 ml fresh cream

25g icing sugar

Vanilla essence

Mixed seeds (pumpkin, sunflower, sesame……)




For the pancake:

Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients and mix vigorously until smooth

Rest the batter for 45 minutes prior to cooking

Heat up a large frying pan with vegetable oil to medium/high heat

Cook your pancakes until golden brown on both sides

Those should rise and bubble as you cook them


For the garnish:


In a medium saucepan, add the mixed berries and caster sugar

Cook over medium heat until the water has mostly evaporated (20 minutes)
The mixture should be syrupy and shiny


In a large mixing bowl, pour the fresh cream

Whisk the cream until thick, add the icing sugar and few drops of vanilla essence

Reserve in the fridge until needed


In a preheated oven at 170 degrees, toast the mixed seeds until golden

Remove from the oven and Cool down at room temperature


To plate, stack 3 pancakes on top of each other

Add a generous amount of berry compote

Top with a large dollop of fresh cream and finish with toasted seeds.




French style thin crêpes garnished with home cooked gammon and Carrigaline cheddar topped with a fried egg.




French Style crêpe


250g plain flour

500ml whole milk

4 eggs

1 pinch alt

50g melted butter

2 tablespoon caster sugar



4 eggs

8 slices cooked gammon

200g Carrigaline cheddar

1 bunch fresh chives




Mix leaves

Elderflower & extra virgin olive oil dressing

1 red onions finely sliced




For the crêpe:

Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients except the butter and mix vigorously until smooth

While whisking, add the melted butter gradually

Rest the batter for 45 minutes prior to cooking

Cook the crêpes one by one and rest onto a plate


For the garnish:


In a non stick pan, fry the egg sunny side up with little oil

Season with salt and pepper and place the cooked eggs onto a side dish

In a large frying pan on medium heat, add a knob of butter and place a crêpe on it

Place 2 slices of gammon side by side and sprinkle with a generous amount of grated cheddar

Place a fried egg on top and fold the 4 sides of the crepe to form a square

Keep cooking the crêpe until the cheese has fully melted

Plate the crêpe and sprinkle with freshly chopped chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions


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