Whisky Pancake Recipe
Shrove Tuesday or Pancake Day, whatever you want to call it, we think that any holiday is an excuse for a dram. Give your annual pancake feast an adult twist by infusing them with whisky, giving a new meaning to the term 'Scotch pancakes.'
Ingredients (Serves 2)
- 125ml whisky
- 2 tbsp sugar
- 2 tbsp maple syrup
- Pour the whisky into a saucepan and bring to a simmer over medium heat. Stir frequently and continue for around 5 minutes, until it is reduced by half.
- Whisk in the sugar and maple syrup until the sugar has dissolved.
- Remove from heat and keep warm until serving.
- 200g plain flour
- 1tbsp baking powder
- 1 tbsp caster sugar
- 1 large egg
- 300ml milk
- 3 tbsp whisky
- Vegetable oil, to fry
- Add all the dry ingredients to a mixing bowl and mix. Whisk the egg, milk and whisky into a mixture in a separate bowl. Combine.
- Heat a frying pan over a medium heat and add oil.
- Spoon a small ladel of your batter, and fry for about one minute, until the edges are firm and bubbles appear. Flip, and fry for another 20 seconds until golden.
- Serve with your whisky syrup and other toppings you desire (some salted butter wouldn't go amiss).
Your favourite Scotch will be perfect for this, as the alcohol will burn off to reveal all those underlying flavours, such as brown sugar and dried fruit. Bourbon works well due to its sweetness and heavy vanilla influence. Using an Irish whiskey such as Jameson will be perfect too, as it is often used in the ever-sweet Irish coffee. You could even sprinkle a tablespoon of instant coffee into your batter to replicate this popular taste. Although Scotch is best even just for the pun alone!