Whisky Pancakes

Whether you like your pancakes with sugar, orange or lemon. Of course, you have the option to flavour them with a good dash of whisky, For adults only!


55 g Plain Flour
Pinch of Sea Salt
1 Egg, beaten lightly
150 ml Milk
2 Tsp Rapeseed Oil
300 ml Fresh Orange Juice
3 Tbsp Whisky
2 Tbsp Honey
15 g Unsalted Butter
170 g Seasonal Berries, such as Blueberries, Raspberries, Blackberries
Icing Sugar, to dust
100 g Double Cream


Place the Flour and Sea Salt in a large bowl
Mix in the Egg
Gradually mix in the Milk to form a smooth batter
Heat a non stick frying pan. Add the Oil and wipe with kitchen paper to remove any excess
Pour in enough batter to just coat the base
Cook over a medium heat for 1 minute
Loosen the edges and turn (or toss) the pancake and cook for a further minute until starting to brown
Repeat with the remaining batter to make 4-6 pancakes in total depending on the size of your pan
Put to one side on a warm plate
Pour the Orange Juice into the frying pan along with the Honey and Butter
Bring to the boil and simmer for 5 minuters
Stir in the Whisky
Carefully fold each pancake in half, and then half again to form a triangle
Slide into the simmering sauce in your pan
Heat for 30 seconds to warm through
Serve on 4 serving plates and sprinkle the Berries on top
Dust with Icing Sugar
Serve with some Double Cream