Boozy pancake recipes to liven up your Shrove Tuesday – from Bailey’s to beer

It's officially Pancake Day – AKA one of the best days of the year.

Of course you can consume the flat cake 365 days a year if you wish, but there is something undeniably special about tucking into a plate of pancakes on Shrove Tuesday.

Now, The Bottle Club has come up with a way to make the day even more special – add some booze to the proceedings. (Drink any leftovers responsibly, of course!).

Let's stop chatting and get flipping…

Beer pancakes

Whilst it might not be your first thought when it comes to pancakes, adding beer can make them lovely and fluffy. Plus it’s the perfect recipe for when you realised you used all the milk up on the morning cereal.

Ingredients:

  • 125g plain flour

  • 4 tablespoons caster sugar

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 egg, beaten

  • 250mlBeer(whichever is your favourite)

  • 30g butter

Method:

Mix the flour, sugar, baking powder and salt together in a bowl.

Pour in the egg, beer and melted butter; stir with a whisk just until smooth

Preheat your frying pan over medium heat.

Coat with oil.

Pour about 60ml of batter into the pan, and cook to your personal preferences.

Bailey's pancakes

If you've still got a bottle of Bailey's loitering around from Christmas, then now is your chance to use up your stock in a creative way.

Ingredients:

  • 3 tbsp unsalted butter

  • 3/4 tsp Salt

  • 2 tbsp Granulated sugar

  • 1 large egg

  • 150ml Milk

  • 125g self-raising flour

  • 80ml Baileys Irish Cream

Method:

Whisk butter, sugar, salt and the egg in a mixing bowl.

Slowly add milk and baileys until combined.

Add flour gradually and stir until smooth.

Heat pan to medium heat and add oil or butter.

Pour 60ml of batter into the pan and and cook to your personal preferences.

Chambord Pancakes

If you enjoy a fruity pancake, then Chambord, a raspberry liquor, is the way to go. A buttery based pancakes accompanied by a fruity drizzle, you can’t go wrong.

Ingredients:

  • 50g plain flour

  • 150ml Chambord

  • 75ml whole milk

  • 40g of dark chocolate

  • 50ml double cream

Method:

Mix the flour, milk and 50ml of Chambord and stir with a whisk just until smooth

Preheat your frying pan over medium heat.

Coat with oil.

Pour about 60ml of batter into the pan, and cook to your personal preferences.

For the Drizzle:

Melt the chocolate in a bowl over steaming water,

Gradually combine the double cream and whisk thoroughly

Add the 50ml of Chambord and whisk until it’s of a thick consistency

Generously pour the sauce over the pancakes.

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