Today is a day of indulgence... and after all that healthy eating in January, we can all be 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.
We wanted to try something new this year, so after chatting to our product teams about how we could spice up this year’s pancake day, we've come up with a little boozy twist or two on the classic recipe. Why not try one of these with your customers today to add a little difference to your menu?
Lemon, Blueberry and Prosecco pancakes
In the spirit of decadence and some indulgence, this is our favourite pancake recipe and is made with Prosecco. For us anything with a little-added fizz is a winning combination, you can use Champagne if you like but we’ve opted for Da Luca Prosecco. The pear and peach fruit aromas of this wine add a generous portion of fruit to the mix. The best thing about this recipe is that 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, if the batter is too thick, add a couple more tablespoons of prosecco until it is the right consistency. It should be thick, but pour easily and not clumpy. 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 each pancake for about 5 minutes, or until edges begin to bubble, and flip. Let pancake finish cooking for another 4-5 minutes. Butter the griddle between batches to ensure easy flipping and even browning.
(Optional) Warm some maple syrup on the stove and serve with pancakes.
Sloe Gin Pancakes
This recipe has been passed around our spirits team for a few years, and although made a few times it's usually 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.
Beer is great for pancakes! Especially if you’ve run out of milk. Yes you heard us right! Beer makes the fluffiest pancakes and our team always get brownie (pancake?!) points when we make these at home!
- 125g sieved plain flour
- 4 tablespoons caster sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 250ml beer - We recommend Blue Moon.
- 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!
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