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

Alcohol can be a very versatile ingredient in the kitchen. If you’re making adult pancakes on pancake day or hosting an endless weekend brunch, these exciting recipes might be your new favorite meals.

A surprise ingredient in pancakes is beer. It may seem strange to pour beer into the pancake batter, but the result is a light and fluffy soft pancake.

If you have any Christmas Baileys or Chambord left, it’s time to use up your precious drinks. Give your pancakes a boozy twist with these three Bottle Club recipes.

beer pancakes

Ingredients

125g plain flour

4 tablespoons caster sugar

3/4 teaspoon baking powder

1/2 teaspoon of salt

1 egg, beaten

250 ml of beer (depending on your preference)

30g of butter

Method

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

Baileys Pancakes

Ingredients

3 tablespoons unsalted butter

3/4 tsp salt

2 tablespoons granulated sugar

1 large egg

150ml milk

125g self-rising flour

80ml Baileys Irish Cream

Method

1. Whisk butter, sugar, salt and egg in a mixing bowl.
2. Slowly add milk and baileys until combined.
3. Gradually add flour and stir until smooth.
4. Heat the skillet over medium heat and add the oil or butter.
5. Pour 60 ml of batter into the mold and roll it out in the shape of a circle.
6. Cook about 90 seconds on each side or until golden brown.
7. To be enjoyed with a Baileys cocktail.

Chambord pancakes

Ingredients

50g plain flour

50ml Chambord

75ml whole milk

40g 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 skillet over medium heat and coat it with oil.
3. Pour about 60 ml of batter into the mould.
4. Cook about 90 seconds on each side or until golden brown.
5. For the topping, melt the chocolate in a bowl over boiling water.
6. Gradually add the double cream to the melted chocolate and whisk well.
7. Finally add the 50 ml of Chambord and whisk until thickened.
8. Generously pour the sauce over the pancakes and enjoy.

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