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.