The Metropole Hotel Cork flipping fun with Annual Pancake Race

Tuesday, February 21, 2023.
Cork Hotel Creates Flipping Fun For All With Annual Pancake Race
Oisín Barrett (5 Points) leading the race head of Roger Russell (GM, The Metropole Hotel) and last year’s winner James Healy (The Shelbourne Bar) Pic Colm Lougheed

Cork Hotel creates Flipping Fun for all with Annual Pancake Race

The Metropole Hotel’s pancake race on McCurtain St brought lots of fun and laughter this morning as participants made every effort to cross the finish line in first place.  

This year’s winner was Oisín Barrett of 5 Points who managed to beat off stiff competition amid frantic scenes of representatives from local businesses flipping pancakes as they raced along the well known Cork city centre street. 

The Metropole Hotel has been organising the event every year since 2018.  The pancake race was once held by Thompsons Bakery every year on Shrove Tuesday.  

Roger Russell, General Manager at the Metropole Hotel said: “We are delighted to bring the pancake race to McCurtain St once again this year.  It has been supported by businesses in the VQ since its inception and it was heartening to see so many people out here once again today.  It’s a great way for us all to get together and have some fun in a unique way.”

Speaking about his win Oisín said he was thrilled to claim the title this year.

“I was taking this very seriously as my boss Ciarán Cronin entered last year and I wanted to beat his time.  I even wore my lucky shorts and green runners so I wasn’t messing around.”

Last year’s winner was James Healy of the Shelbourne Bar and congratulated Oisín on his win.

“I wanted to come back and fight for the title but unfortunately I was pipped at the post by Oisín.  But it’s really about having fun and it was great to see so many people here.”

The Metropole Hotel and Cork International Hotel have also introduced a special Pancake Tuesday menu. A selection of sweet and savoury pancakes will be available at both hotels from 12 noon to 9pm on Tuesday. 

The options include The Cinnamon Roll One, The Decadent Chocolate One and the G&T Crepe. The savoury pancake is The Crepe Madame and contains home-cooked gammon and Carrigaline Cheddar topped with a fried egg. 

The recipes have been created by Trigon Hotels, Group Executive Chef, Alex Petit. He has also shared two of his recipes for anyone who would like to recreate the pancakes at home. 

The G&T Crepe

American style pancake, Zingy Gin and Tonic Syrup, fresh lemon.

Ingredients for the pancake: 

  • 200g self-raising flour
  • 1 ½ tsp baking powder
  • 30g caster sugar
  • 3 large eggs
  • 25g melted butter, plus extra for cooking
  • 200ml buttermilk 

Ingredients for the syrup :

  • 100g sugar
  • 50g water
  • 50 g tonic water
  • 1 lemon juice and zest
  • 1 shot Local Gin


  1. First make the pancake batter.
  2. Mix all the dry ingredients in a large bowl.
  3. Add your eggs and ¼ of the buttermilk.
  4. Mix until combined and all the rest of the buttermilk gradually.
  5. Finish by adding the melted butter and let it rest for 30 minutes.
  6. In the meantime make the syrup 
  7. Combine all ingredients in a saucepan except the gin.
  8. Bring up to a simmer and cook it until the sugar has dissolved. 
  9. Take it off the heat and let it cool down.
  10. Once cool, add the shot of gin.
  11. Cook the pancakes in a non stick pan
  12. They should be golden and thick, roughly 2 to 3 inches wide
  13. Display 2 or 3 pancakes on a plate and drizzle with the Gin syrup.
  14. Finish with a quarter lemon and dust with icing sugar.

The Crepe Madame

Home cooked gammon and Carrigaline cheddar topped with a fried egg.

Ingredients for the pancake (Serves 4)

  • 150g plain white flour
  • 225ml milk
  • 2 eggs
  • 30g butter, melted
  • Pinch of salt

Ingredients for the filling 

  • 1 tbsp butter
  • 2 cups grated Carrigaline cheddar
  • Freshly ground white pepper
  • 8 eggs
  • 8 slices ham off the bone
  • Chives


  1. First make the crepes by mixing the milk, eggs and melted butter
  2. Add the flour gradually while whisking and season with salt
  3. Let the batter rest for 30 minutes.
  4. Cook all the batter in a non-stick frying pan, one crepe at a time. The crepes should be thin and golden.
  5. Once all the crepes are cooked, lay a crepe and sprinkle with grated cheese and shredded gammon in a pan with a melted butter,
  6. Cook until the cheese has melted on medium heat
  7. In a separate pan, fry an egg and place the cooked egg on top of the crepe
  8. Finish with a sprinkle of freshly chopped chives.
  9. Serve with fresh salad leaves dressed with a citrus dressing.

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