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We offer an extensive range of the highest quality premium teas, both single estates sourced from tea growing regions around the world and exquisite flavoured blends made by hand in our factory in Edinburgh. 

PekoeTea Lowland Whisky Tea Scotch Pancakes

 

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!

 

A stack of pancakes with blueberries in between the layers

Esther Kungu-Cooper

Esther Kungu-Cooper