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Privacy NoticeIt’s officially Pancake Day – AKA one of the best days of the year. Of course you can consume the flat cake 365 days a year if you wish, but there is something undeniably special about tucking into a plate of pancakes on Shrove Tuesday. Now, The Bottle Club has come up with a way to make the day even more special – add some booze to the proceedings. (Drink any leftovers responsibly, of course!). Let’s stop chatting and get flipping… Beer pancakes Whilst it might not be your first thought when it comes to pancakes, adding beer can make them lovely and fluffy. Plus it’s the perfect recipe for when you realised you used all the milk up on the morning cereal.
Beer can give your pancakes extra fluffiness
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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: Mix the flour, sugar, baking powder and salt together in a bowl. Pour in the egg, beer and melted butter; stir with a whisk just until smooth Preheat your frying pan over medium heat. Coat with oil. Pour about 60ml of batter into the pan, and cook to your personal preferences. Bailey’s pancakes If you’ve still got a bottle of Bailey’s loitering around from Christmas, then now is your chance to use up your stock in a creative way.
Use up any Christmas stock with a Bailey’s pancake
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: Whisk butter, sugar, salt and the egg in a mixing bowl. Slowly add milk and baileys until combined. Add flour gradually and stir until smooth. Heat pan to medium heat and add oil or butter. Pour 60ml of batter into the pan and and cook to your personal preferences. Chambord Pancakes If you enjoy a fruity pancake, then Chambord, a raspberry liquor, is the way to go. A buttery based pancakes accompanied by a fruity drizzle, you can’t go wrong.
Fruity fans should use Chambord in their pancakes
Ingredients: 50g plain flour 150ml Chambord 75ml whole milk 40g of dark chocolate 50ml double cream Method: Mix the flour, milk and 50ml of Chambord and stir with a whisk just until smooth Preheat your frying pan over medium heat. Coat with oil. Pour about 60ml of batter into the pan, and cook to your personal preferences. For the Drizzle: Melt the chocolate in a bowl over steaming water, Gradually combine the double cream and whisk thoroughly Add the 50ml of Chambord and whisk until it’s of a thick consistency Generously pour the sauce over the pancakes. Get exclusive celebrity stories and fabulous photo shoots straight to your inbox with OK!’s daily newsletter.Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
