So today is a day of indulgence …and after all this healthy eating in January, I’m definitely happy about that! Traditionally Pancake Day is the day to clear all your cupboards and devour the rich and often fatty foods prior to the start of Lent, the 40 days and nights of fasting and religious obligations associated with the period.
Following in the spirit of #TryJanuary I thought I’d dig out some inspiration to try something new this pancake day and chat to our product teams about how I could spice up this year’s pancakes with a little flair …or boozy treat – why not try one of these with your customers today to add a little difference to your menu?
First up, here’s my pancake pleasure ….
Lemon, blueberry and Prosecco pancakes
Emmy Webster - Marketing Communications Manager
In the spirit of decadence and some indulgence, I’m opting to share my favourite pancake recipe which is made with Prosecco. For me anything with a little added fizz is a winning combination, you can use Champagne, but I’ve opted for Da Luca (29357 £9.21) mainly because of the pear and peach fruits which add a generous portion of fruit to the mix. The best thing about this recipe…is there’s plenty of Prosecco left to enjoy with your pancakes!
- 240g self-rising flour
- 100g plus (2) tbsp, sugar
- 1 lemon, zested
- 2 eggs
- 240ml Prosecco (or Champagne or sparkling wine)
- 2 tbsp lemon juice
- ¼ unsalted butter, melted
- Fresh blueberries
- Maple syrup, optional
Heat a griddle to medium heat. Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs, prosecco, lemon juice and melted butter in a separate bowl and whisk until combined (if a bit of foam forms, don’t panic, just skim it off the top and it will be okay).
Pour wet ingredients into the flour mixture and stir until combined*, but be careful not to over mix the batter or the pancakes won’t be light– it’s okay if the batter is a little lumpy. Melt some butter on the griddle and pour a ladle of batter per pancake on the griddle. Evenly drop a handful of blueberries on the pancake (as many or as few as you’d like).
Cook pancake for about 5 minutes, or until edges begin to bubble, and flip.Let pancake finish cooking for another 4-5 minutes. Butter griddle between batches to ensure easy flipping and even browning.
(Optional) Warm some maple syrup on the stove and serve with pancakes.
*If batter is too thick, add a couple more tablespoons of prosecco at a time until it is the right consistency — thick, but easily pours and is not clumpy.
Sloe Gin Pancakes
Stuart Westwood, Product Marketing Manager Spirits and RTDs
I found this recipe last year, and have made it a few times since then but saved for a treat with the addition of double cream! But how often does Pancake Day come around eh? Oh right …yeah, once a year!
- 125g plain flour
- 15g caster sugar
- Pinch salt
- 2 medium free-range eggs
- 325ml milk
- 50ml double (heavy) cream
- 1 1/2 tbsp Sipsmith Sloe Gin
- 20g butter – for frying Method
Whisk the flour, sugar, salt, eggs and a third of the milk in a bowl – use a whisk to get this into a smooth silky batter. Gradually stir in the rest of the milk and all of the cream – this thins the batter. Now leave the batter to rest, covered, in a warm place for about an hour. This allows the flour to absorb the milk and become a much smoother, creamier batter. Just before cooking, stir in the sloe gin and give the batter a good whisk to enliven it.
Brush a small 20cm (8 inch) frying pan with a little butter and place over a medium heat. Add a ladleful of the batter into the centre of the frying pan and then tilt the pan to and fro to cover the base thinly; cook the pancake for only a minute each side. Move to a warm plate and repeat, stacking them up, until all of the batter has been used up. You can keep them warm in a low oven when made.
Justin Wylde, Product Manager Beer, Cider and Soft Drinks
Beer is great for pancakes! Especially if you’ve run out of milk…yep…you heard right! It makes the fluffiest pancakes, I always get brownie (pancake?!) points when I make these for my wife!
- 125g sieved plain flour
- 4 tablespoons caster sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 250ml beer - I opt for Blue Moon, which is a Belgian style, American beer so fitting for the fluffy style pancakes!
- 30g butter, melted
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
Heat a griddle or frying pan over medium heat. Coat with vegetable oil. Spoon about 4 tablespoons (60ml) of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side. Even better when you wash down with a glass of your best brew!
Well, I don’t know about you, but I can’t wait to get into the kitchen this evening and try some of these…but there’s no promise I’ll be abstaining from anything once the clock strikes twelve…after all tomorrow is #WineWednesday!