Pancake Day 2022: Three boozy recipes using Baileys, beer and Chambord

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

Beer pancakes are a tasty twist on the classic recipe (Yuriy Golub)

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

1. Mix the flour, sugar, baking powder and salt together in a bowl.
2. Pour in the egg, beer and melted butter, stirring with a whisk until smooth.
3. Preheat your frying pan over medium heat and coat with oil.
4. Pour about 60ml of batter into the pan.
5. Cook for around 90 seconds on each side or until a nice golden brown.
6. Pair with your favourite beer for the ultimate combo.

Baileys Pancakes

Boozy Baileys pancakes are luxuriously soft and wonderfully fragrant too (What Katy Said)

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

1. Whisk butter, sugar, salt and the egg in a mixing bowl.
2. Slowly add milk and baileys until combined.
3. Add flour gradually and stir until smooth.
4. Heat pan to medium heat and add oil or butter.
5. Pour 60ml of batter into the pan and spread out into a circle shape.
6. Cook for around 90 seconds on each side or until a nice golden brown.
7. Enjoy with a Baileys cocktail.

Chambord Pancakes

Chambord flavoured pancakes with a decadent drizzle are perfect for Pancake Day and beyond, as the deep dark drizzle would also be fabulous as a festive treat (A Beautiful Plate)

Ingredients

50g plain flour

50ml Chambord

75ml whole milk

40g of dark chocolate

50ml double cream

100ml measures of Chambord

Method

1. Mix the flour, milk, 50ml of Chambord and stir with a whisk until smooth.
2. Preheat your frying pan over medium heat and coat with oil.
3. Pour about 60ml of batter into the pan.
4. Cook for around 90 seconds on each side or until a nice golden brown.
5. For the drizzle, melt the chocolate in a bowl over steaming water.
6. Gradually combine the double cream into the melted chocolate and whisk thoroughly.
7. Finally add the 50ml of Chambord and whisk until it reaches a thick consistency.
8. Generously pour the sauce over the pancakes and enjoy.
   

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