The Pancake Feast

A selection of delicious pancake recipes with a liqueur twist.

We don’t know about you, but at this time of year, we always have a few odds and ends of liqueur left over from Christmas. So we use Pancake Day as the perfect excuse to get creative.

French Crepes, fluffy American buttermilk or Australian pikelets. All variations on the delicious and versatile pancake which lend themselves to a drizzle, a dash or a good solid glug of sweet and fruity liqueur. Here are some of our favourite ways to combine liqueurs and pancakes.

FRUITS OF THE FOREST PANCAKES

TO MAKE THE PANCAKES

• Mix together 200g self-raising flour, 1.5 tsp baking powder, 1 tbsp caster sugar and a pinch of salt
• Add 3 large eggs, 30g of melted butter and 200ml milk
• Whisk until smooth
• Heat a knob of butter in a flat-based frying-pan
• Pour in enough batter to make pancakes approx 8cm wide (the size of an average mug)
• Cook on both sides and put the completed pancakes somewhere to keep warm

TO MAKE THE SAUCE

• Whizz 140g mixed berries to a puree in a processor
• Give your pan a rinse and then put 3 tbsp caster sugar into it. Heat over low-medium heat until the sugar begins to melt without stirring. And continue to cook until it becomes a deep amber colour.
• Immediately slide the pan off the heat and add the pureed fruit - be careful as it may splatter and spit
• Add 1 tsp lemon juice, zest of a lemon and 50ml of Blood Orange Liqueur. Return to the heat to mix through
• Add 50g cold cubed butter, bring to the boil and simmer gently until glossy and slightly reduced.

HOW TO ENJOY

• Stack the pancakes and drizzle the sauce.
• Add extra fruit and cream (optional)
• Make sure no one takes your portion.

SLOE GIN AND BLUEBERRY PANCAKES

Adding Sloe Gin to the pancake batter, makes these treats super fruity.

TO MAKE THE PANCAKES

• Make your pancakes as per your favourite recipe, but before you pour into the pan, slosh in and mix through 2 tablespoons of Sloe Gin. 
• To serve, top with blueberries and a dusting of icing sugar

CHOCOLATE PANCAKES WITH ORANGE AND CHOCOLATE SAUCE

This one is for the serious chocoholics amongst us and yes we do put ourselves in that category!

TO MAKE THE PANCAKES

• Combine 125 grams of plain flour with 40 grams of cocoa powder, 3 tablespoons of icing sugar, ½ teaspoon of baking powder and ½ teaspoon of salt.
• In a separate bowl combine 1 egg with half a pint of milk and 2 tablespoons of melted butter.
• Add the wet ingredients to the dry ingredients and whisk together
• Cook and toss in a frying pan as with normal pancakes.

TO MAKE THE SAUCE

• In a microwave, melt 60g of butter with 30g of dark chocolate and add to a saucepan.
• Add 60g of cocoa powder, 120g of caster sugar 120ml whipping cream, and a pinch of salt and bring to the boil.
• Take off the hear and add a teaspoon of vanilla extract and a generous slug of Blood Orange Liqueur (about 1-2 tablespoons).
• Stir through and drizzle over the pancakes.

SWEET STRAWBERRY PANCAKES

This sauce definitely works best with really thick pancakes and perhaps even sweet waffles. It does come with a warning though – only try this one if you have a very sweet tooth!

TO MAKE THE PANCAKES

• Make your pancakes as per your favourite recipe

TO MAKE THE SAUCE

• Puree a punnet of strawberries (450g) and put into a pan with 6 tablespoons of sugar and 1 tablespoon of lemon juice.
• Bring to the boil and cook on a medium heat for 5 minutes, skimming off any foam with a slotted spoon.
• Turn the heat down and simmer for a further 5 minutes.
• Add a decent glug of Wild Strawberry Liqueur (and a tablespoon).
• Stir through and drizzle over your pancakes

DOUBLE ORANGE PANCAKES

When we first started using liqueurs with our pancakes, we used to make a sweet and sticky orange sauce with our Blood Orange Liqueur, lemon juice and lemon zest to drizzle over our pancakes Now whilst this is still delicious we also loved this idea from one of our customers

TO MAKE THE PANCAKES

• Make your pancakes as per your favourite recipe

TO MAKE THE SAUCE

• Mixture 1 part caster sugar, 3 parts butter, a good slug of about 3 tablespoons of Blood Orange Liqueur and the zest of half an orange.
• Spread half the mixture on the inside of warm pancakes before baking them for about 10 minutes
• Drizzling with the remaining sauce, add a sprig of mint and a dollop of vanilla ice cream