Recipe: Pancakes by The Savoy


Recipe: Pancakes with strawberries, poached rhubarb & crème anglaise by The Savoy

Celebrate London’s foodie scene whilst making a difference this month, with OnePlate’s brilliant new cookbook

Words by Liz Skone James

Celebrate London’s foodie scene whilst making a difference this month, with OnePlate’s brilliant new cookbook

Not simply a source of delicious recipes, Brunch in London embodies a commitment to nurturing sustainable food security for children across the Philippines, Cambodia, Kenya, Rwanda, Tanzania, and Uganda. All profits from this gorgeous new book go towards funding OnePlate’s sustainable food projects. The idea for the charity was conceived when founder Thérèse Nichols visited Manila in 2015. Witnessing the harsh realities faced by children living on the streets sparked a mission to leverage the global passion for food to make a tangible difference in the lives of children in need. The next chapter in OnePlate’s journey, the beautifully crafted cookbook is a culinary journey through our exciting Capital, showcasing the diversity and creativity of its brunch scene. From cosy cafés to renowned restaurants, the book features contributions from top chefs, offering readers the chance to recreate the flavours of London’s most indulgent meal at home. Like this delicious dish, a celebration of British summer fruits from The Savoy’s executive pastry chef Nicolas Houchet.
(£34.95; brunch-in-london)    

Savoy Pancakes



Oil, for greasing | 150g Kent strawberries, hulled and sliced,to serve

Pancake batter

130g plain flour | 10g caster sugar | 11/2 tsp baking powder | Pinch of fine sea salt | 35g yoghurt | 1 egg | 120g whole milk | 20g unsalted butter, melted

Vanilla crème anglaise

125ml whole milk | 125ml whipping cream | 1 vanilla pod, split lengthways and seeds scraped out | 60g egg yolks (from about 3–4 eggs) | 40g caster sugar

Poached Yorkshire rhubarb

| 300ml water | 50g caster sugar  | 20g grenadine syrup (optional) | 1 vanilla pod | 200g Yorkshire rhubarb, trimmed and cut into segments


Pancake batter

The day before you plan to make the dish, blend the batter ingredients in a blender or a food processor. Transfer to a bowl, cover and leave to rest in the fridge overnight.

Vanilla crème anglaise

Heat the milk, cream and vanilla seeds in a saucepan over a medium heat until steamy. Whisk the egg yolks and sugar in a large bowl until smooth. Whisking constantly, gradually add the hot milk mixture to the beaten egg and sugar until completely incorporated, then pour the mixture back into the saucepan and heat, whisking, to 82ÆC on a kitchen thermometer. As soon as the temperature is reached, immediately strain the mixture into a heatproof bowl. The crème anglaise will keep in an airtight container in the fridge for up to 2 days and can be served hot or cold.

Poached Yorkshire rhubarb

Place the water, sugar, grenadine syrup, if using, and vanilla pod in a saucepan and bring to a simmer. Add the rhubarb and simmer gently for about 5–6 minutes until the rhubarb starts to soften but is still holding its shape. Remove from the heat and keep warm.


Lightly grease a frying pan and an 8cm cake ring with oil. Heat the frying pan over a medium heat and add the cake ring. Pour a 1 cm depth of pancake batter into the cake ring and cook for 2 minutes, then remove the ring and, using a flat spatula, carefully flip the pancake. Cook for a further 2 minutes or until the underside is golden brown. Remove to a plate and repeat to make 8 pancakes.

To finish

Spoon some crème anglaise onto each plate and top with 2 pancakes. Add some rhubarb and sliced strawberries to the top of each and serve.

OnePlate Brunch Book