Page 51 - Phonebox Magazine October 2016

The Olney Pancake Parlour
Idon’t know why anyone hasn’t thought of it before really. Olney is famous worldwide for our pancake race – and yes, you can get pancakes in a number
of our cafes. But a pancake parlour – that’s genius.
So how does the new parlour compare to Beans? The shop is now a family concern, run by dad, Barry and daughters, Jennifer and Gillian – the latter worked as a Barista in Beans before Barry took over. She obviously knows her stuff. Bean’s coffee had great avour and was well made. And it seems Gillian has no plans to change it. Wise decision.
The toast hasn’t changed much either – sliced white, tasteless and dry. I would recommend offering toasted sourdough as an alternative (preferably from Amazing Grains around the corner). Charge a premium price for it, I’d happily pay.
But what about the pancakes? Well, they seem to be going down a storm, with plenty of people tucking in when I’ve popped in for a coffee. My rst was a mixed berry and fruit coulis as a late Sunday brunch recently. It was
a very lovely thing. Traditional at pancakes, served warm with plenty of fresh fruit lling. Alongside the sweet ones (including the classic lemon & sugar and the properly over the top triple chocolate brownie) are a range of interesting sounding savoury versions. I tried the spinach, sundried tomato and feta variety, which made a welcome change to a sandwich or panini, although a bit of dressing on the side salad wouldn’t go amiss. Worth noting, they do gluten free options too. Barry took over the Beans shop earlier this year – the realisation of a long standing dream. The family have lived here for 22 years and had often thought the town needed a pancake and cake shop. They had even named it ‘Tossers and Tarts’!
Then last year, whilst sitting in the International House of Pancakes on Pier 39 in San Francisco, they decided it was time to make this idea a reality. Olney Pancake Parlour (an altogether more suitable name!) was born.
The aim is to provide simple, good, home- made food, using fresh and locally sourced ingredients wherever possible. Sausages are
now supplied by Olney Butchers, and they are soon to launch their own home made cakes and traybakes. It seems a well run place with a little heart and soul. I hope they do very well.
Want to try out cooking your own? The recipe for the parlour’s Autumn special: Apple and Blackberry Crumble pancake is below. Give it a whirl, then go compare with the parlour’s own. Enjoy!
Apple & Blackberry Crumble Pancake Recipe (Makes 8)
Pancake
100gram Flour Pinch of Salt
1⁄2 pint Whole Milk
1 tbsp Melted Butter
Sift our and salt into a bowl and break in egg. Gradually add half the milk, beating to form a smooth batter. Pour in remaining milk and beat until quite smooth then stir in melted butter. Lightly brush base of 8” frying pan with a little melted butter and stand over medium heat. When hot, pour in 3 tbsp of batter tilting pan to ensure it covers pan base. Cook until pancake moves freely, turn or ip, cook until golden.
Apple Sauce
1lb Cooking Apples peeled and diced, add 1⁄4 cup of water, 2 tsp sugar & 1⁄4 tsp Cinnamon.
Cover and microwave on high until tender, 8-10 mins. Mash with a fork.
Crumble Topping
150gram Flour
100gram Butter
85gram Demerara sugar
Cut butter into cubes and place in a mixing bowl with our, rub the butter into the our until it resembles breadcrumbs, then stir in sugar. Spread crumble on oven baking tray and cook for 10 mins at 180C – 350F until golden.
Serving
Fold the pancake in half and add lling of apple sauce, crumble and fresh blackberries to half the folded area then fold over to cover lling, sprinkle a little more crumble mix and cinnamon on top. Serve with cream or icecream.
October 2016 | Phonebox Magazine 51