Whisky Pancake Recipe
Scotch pancakes, or drop scones as some like to call them, are rich and sweet. Perfect as a weekend breakfast treat!
Enjoy the perfect mix of citrus and Old Pulteney Single Malt Whisky with this easy pancake recipe.
Makes 6 pancakes
Pancake Mix Ingredients
55 g plain flour
138 ml milk
1 egg
1 tablespoon of oil (not olive)
A little butter for frying
A small pinch of salt
Serving Sauce Ingredients
75 ml fresh orange juice
zest of ½ orange
juice of 1 lemon
55 g caster sugar
38 g butter
1 ½ tablespoons of Old Pulteney 12 Year Single Malt Scotch Whisky
Method
Preheat oven to gas mark 170°C.
Sift the flour and salt together into a bowl and break in the eggs. Whisk the mixture, gradually pouring in the milk until you have a smooth batter, then add in the oil and whisk again. Melt the butter in a frying pan on medium to high and tip out any excess, ensure pan is covered.
Pour 2 tablespoons of batter into the pan, swirl it round and flip the pancake over when it is golden underneath, repeat on the other side. Repeat until all six pancakes are made, fold them and place them side by side in an ovenproof dish.
For the Old Puteney sauce, melt the butter in a small saucepan, add the sugar, stir and simmer the sauce for 4 minutes. Add the citrus ingredients and simmer for one minute, then add the Old Pulteney and simmer for 4 more minutes. Pour the sauce over the pancakes and heat the dish in the oven for 10 minutes.
Serve with vanilla ice cream (optional).
