Traditionally, you wouldn't think to mix whisky and pancakes, however this pancake day Esther has made her very own whisky pancake recipe - using our own Lowland Whisky tea! This experiment results in delicious mellow fruit noses and subtle sweet vanilla flavours.
Scotch Pancakes are made on a girdle - a round thick iron plate with a half loop handle - but I used a non-stick frying pan and it works just as well. These pancakes are lighter and fluffier then crepes and are more like American pancakes in texture. What I loved about this recipe was how the whisky, spices and tea flavour really comes through, and they taste delicious served with blueberries and cream or with some maple syrup.
INGREDIENTS
- Self Raising Flour
- PekoeTea Lowland Whisky Tea
- Milk
- Egg
- Sugar
- Raising agent of choice
- Pinch of Salt
- Vegetable Oil for cooking
METHOD
Add the milk and Lowland Whisky Tea to a saucepan and bring to the boil. Simmer for 5 minutes then leave to cool down for 1 to 1.5 hours. Once the milk and tea have cooled to room temperature strain in to a jug. Sift the flour and salt into a bowl and stir in the sugar and baking powder. Make a well in the centre and drop in the egg. Gradually pour in the milk whilst mixing with a wooden spoon until you have a smooth thick batter. Heat a non-stick frying pan and add a little oil for frying. Once the pan is hot spoon the mixture onto the the pan into small circles. Flip the pancakes when they are puffed up a little, bubbling on the surface and golden underneath. Serve straight away with your topping of choice!
