Alcohol can be a really versatile ingredient in cooking. If you’re making pancakes for grown-ups on Pancake Day, or if hosting a bottomless brunch one weekend, these exciting recipes might be your new favourite dishes.
A surprise ingredient in pancakes is beer. It might seem odd sloshing beer into pancake batter but the results are a light and pillowy soft pancake.
If you have leftover Baileys or Chambord from Christmas, now is the time to use up your precious drinks. Give your pancakes a boozy twist with these three recipes from The Bottle Club.
Beer Pancakes
Ingredients
125g plain flour
4 tablespoons caster sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
250ml Beer (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, stirring with a whisk until smooth.
- Preheat your frying pan over medium heat and coat with oil.
- Pour about 60ml of batter into the pan.
- Cook for around 90 seconds on each side or until a nice golden brown.
- Pair with your favourite beer for the ultimate combo.
Baileys Pancakes
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 spread out into a circle shape.
- Cook for around 90 seconds on each side or until a nice golden brown.
- Enjoy with a Baileys cocktail.
Chambord Pancakes
Ingredients
50g plain flour
50ml Chambord
75ml whole milk
40g of dark chocolate
50ml double cream
100ml measures of Chambord
Method
- Mix the flour, milk, 50ml of Chambord and stir with a whisk until smooth.
- Preheat your frying pan over medium heat and coat with oil.
- Pour about 60ml of batter into the pan.
- Cook for around 90 seconds on each side or until a nice golden brown.
- For the drizzle, melt the chocolate in a bowl over steaming water.
- Gradually combine the double cream into the melted chocolate and whisk thoroughly.
- Finally add the 50ml of Chambord and whisk until it reaches a thick consistency.
- Generously pour the sauce over the pancakes and enjoy.
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