Four boozy pancake recipes for the adults

Four boozy pancake recipes for the adults

Who said pancake day is just for the kids? We've searched around to find some interesting takes on the pancake recipe - with a kick! 

Gin and Tonic pancakes

Ingredients

500ml can gin & tonic
2 tbsp caster sugar
1 lemon, juiced (and zest for garnish)
200g plain flour
1 egg
2 tbsp caster sugar
Oil for frying

Method

Pour 250ml of gin & tonic into a saucepan and add 2 tbsp caster sugar, plus the juice of 1 lemon.
Heat for a few mins to reduce until you have a syrupy consistency, then set aside.
Put 200g self-raising flour, 1 egg, a pinch of salt and 2 tbsp caster sugar into a bowl, then pour over another 250ml can gin & tonic and mix until smooth.
Lightly oil a non-stick pan and set over a medium heat.
Drop two spoonfuls of batter into the pan and cook for 1-2 mins on each side.
Repeat with the remaining batter.
Serve with a drizzle of syrup and finely grated lemon zest.

Recipe sourced from www.bbcgoodfood.co.uk

 

Champagne and Strawberry pancakes

Ingredients

240ml milk
2 eggs
2 tbsp butter, melted
185g plain flour
2 tbsp caster sugar
2 tsp baking powder
¼ tsp salt
180ml Champagne
½ punnet of strawberries

Method

Whisk the milk, eggs and melted butter together in a bowl.
Mix flour, sugar, baking powder and salt together in a separate bowl.
Whisk flour mixture into milk mixture until smooth.
Pour champagne into batter; stir gently.
Grease a non-stick pan lightly and heat over medium-high heat. Pour a ladle of pancake batter onto the pan; cook until bubbles form and the edges are dry, 2 to 3 minutes.
Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining pancake batter.
Serve with fresh strawberries.

Recipe adapted from www.allrecipes.co.uk

 

Bailey’s and Chocolate pancakes

Ingredients

3 tbsp unsalted butter, melted
2 tbsp caster sugar
¾ tsp salt
1 large egg
160ml milk
80ml Baileys
 185g plain flour
2 tsp baking powder
75g milk chocolate, melted

Method

Whisk the butter, sugar, salt, and egg together in a bowl.
Whisk in the milk and Bailey’s until combined.
Add the flour and baking powder to the bowl and stir until just about smooth.
Heat 1 tbsp butter in a large non-stick pan until melted over medium-low heat.
Pour the batter into the pan using a ladle
When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter.
To serve, drizzle over the melted chocolate and then enjoy!

Recipe adapted from www.seriouseats.com

 

Rum and Banana pancakes

 

Ingredients

250g flour 
½ litre milk 
3 eggs 
30g melted butter 
1 tsp oil 
20g butter 
1 tsp sugar 
6 bananas, thickly sliced 
200g butter 
1 dsp soft brown sugar 
3 tsp rum

Method

Sift the flour, salt and sugar into a bowl. Make a well in the middle and add the beaten egg, plus a little milk. Beat well and gradually incorporate all the milk. Allow to stand for 1-2 hours.
Add the melted butter, oil and rum.
Grease a frying pan and heat. Add the batter. When the pancake can be shaken in the pan, it is ready to flip over.
In a pan, melt the butter and add the bananas. Cook on a very gentle heat for 20 minutes. When they start to soften, sprinkle over the sugar and the rum. Allow to caramelise. When the bananas are ready, wrap them in the pancakes. Roll and place in a casserole dish. Pour over the sauce and a slug of rum and bake for 10-12 minutes before serving.

Recipe adapted from www.sofeminine.co.uk

 

4th March 2019

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