Fantastic Recipes for Pancake Day

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Pancake Recipe For 12 pancakes

Everyone loves a good pancake, and Pancake Day is the perfect opportunity to indulge yourself. But what are the best pancake recipes, and how can you incorporate a cheeky beverage?

Just one thing - it's probably best to try these
adult pancakes in the evening rather than before work or operating heavy machinery like motor vehicles ... First thing you need is a good pancake recipe, then you can start having fun with the sauces.

Here's a fairly foolproof recipe for pancake batter. This will make about a dozen flat pancakes. If you're not going to need that many, adjust the quantities as required.


110g plain flour (that's 4oz for anyone historically or geographically inclined to imperial measures)

A pinch of salt

2 eggs

200ml / 7fl oz milk

75ml / 3fl oz water

50g / 2oz butter

NB: If you want smaller, chunky pancakes, add a teaspoon of baking powder to the mix and don't spread the mixture around the pan when cooking.


1. Sift the flour and salt together, then break the eggs into the middle of the mixture and start whisking.

2. Slowly add in the milk & water mixture and keep whisking until the batter is smooth - no lumps!

3. Melt the butter in the pan; spoon two tablespoons of the melted butter into the mixture and whisk. Smear the rest evenly round the pan.

4. When the pan is hot, turn down the cooker to a medium heat.

5. Add two or three tablespoons of the mixture to the pan and quickly tilt it up and down so the mixture spreads.

6. After 30-45 seconds, lift the edges of your pancake to see if it’s gone golden brown. If it has, flip it over. The other side will only take about half as long. Bear in mind that first pancake is usually a disaster, so don't despair.

If you really want to do things properly, stack your pancakes between sheets of greaseproof paper and put the plate over a bowl of hot water to keep them warm.

Pancakes with Whisky & Strawberries Make the pancakes as above and set aside in a low-heat oven to keep warm.

600ml orange juice

15g butter

4 tbsp (60ml) honey

90ml whisky
(we recommend Aberfeldy 12yo or Edradour 10yo)

A punnet of strawberries

Cream or Greek yoghurt to serve


1. Slice the strawberries in four, lengthways.

2. Pour orange juice into frying pan, add honey & butter and bring to the boil.

3. Simmer for 5 mins, then add the whisky.

4. Fold the pancakes in half and then in half again and return back to the pan for thirty seconds. Most pans can take about four folded pancakes at a time.

5. Serve the pancakes sprinkled with the sliced strawberries and drizzled with cream or Greek yoghurt.

Pancakes with Rum & Banana Make the pancakes as above and set aside in a low-heat oven to keep warm.

4 ripe bananas

50g caster sugar

50g unsalted butter

90ml rum
(we recommend Diplomatico Reserva or Appleton Estate VX)

Vanilla ice cream


1. Slice the bananas and set aside.

2. Pour the sugar into a non-stick pan and melt at a medium temperature. When the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.

3. Next, add the butter to melt in the pan, then add the sliced bananas and coat them in the caramel. Cook for a couple of minutes until the bananas start to turn gold and go soft.

4. Flambé the bananas by pouring in the rum and carefully touching a long match to the edge of the pan. Carefully shimmy the pan so that the bananas cook evenly. When the flame has gone down, add a tablespoon of water, remove the pan from the cooker and stir the mixture.

5. Serve the pancakes with the caramelised bananas and vanilla ice cream, topped with the remaining sauce.

Crêpes Suzette Make the pancakes as above and set aside in a low-heat oven to keep warm.

150ml / 5fl oz orange juice (ideally freshly squeezed)

Zest and peeled segments of 1 orange

Grated rind and juice of 1 small lemon

1 tbsp caster sugar

45ml Grand Marnier or Cointreau
(plus about the same again to flambé)

50g / 2oz unsalted butter


1. Peel the orange segments and set aside for serving.

2. Set aside the butter and mix the rest of the ingredients in a bowl.

3. Melt the butter in a frying pan, then add the sauce and turn the cooker to a very low heat.

4. Add your crêpes into the sauce to warm through, folding them in half, then in half again. Tuck three or four peeled orange segments into each crêpe before serving.

5. To flame the crêpes, pour a little liqueur (we recommend Grand Marnier or Cointreau) into a heated ladle, then set light to it. Carefully pour the flaming liquid over the crêpes before serving.