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 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 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 about 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. 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 heat 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.
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