Classic pancakes with whisky, orange and caramel Recipe

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5 min


20 min

Nutrition per portion

Calories 558 kCal 28%
Fat 31g 44%
  -  Saturates 18g 90%

Our classic pancakes are the perfect way to start the weekend, or any day for that matter. Stacked high and drizzled in your favourite toppings, these classic pancakes will be a winner with whomever you make them for. We’ve given the classic pancakes an adult twist using whisky, orange and caramel. The whisky is comforting and warm and gives a deliciously decadent finish to the humble pancake. There’s no need to bother with shop-bought pancake mixes because you probably have all the ingredients you need in your cupboards and fridge. With a little flour, eggs and milk you can whip up a lot of pancakes. As always, making your own is often much cheaper, especially in the long run. Once the ingredients are in, you can make a batch of pancakes at the flip of a coin! Hurrah!


  • For the pancake recipe
  • :
  • 100g plain flour
  • 2 eggs
  • 250ml milk
  • For the caramel
  • 45g golden syrup
  • 75g light muscovado sugar
  • 75g butter
  • 75ml double cream
  • 2-3tbsp whisky
  • 2 medium oranges, peeled, pith removed, sliced into rounds
  • Ice cream, to serve


  • Tip the flour into a bowl and make a well in the centre. Crack in the eggs and gradually pour in the milk. Beat with a hand whisk, incorporating all of the flour.

  • To make the caramel, put the syrup, sugar and 30g of the butter in a pan and heat gently to melt. Let it bubble gently for 5 mins, then gradually pour in the cream and whisky, then mix well. Take off the heat.

  • Melt a little butter in a frying pan, or griddle pan, and pour on small ladlefuls of the pancake batter, at a time. Cook for around 1-2 mins on each side, turning when bubbles appear.

  • Add more butter as you need it and repeat to make more pancakes.

  • Serve the pancakes filled with orange slices, drizzled with the caramel sauce and with ice cream, if you like.

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