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Whisky Pancakes

You can do a lot of good things with these pancakes. I like to eat them with raspberries and cream, or coated in melted chocolate, but your own favourite way is best. Makes 4.

  • 55g (2 oz) plain flour
  • pinch of Salt
  • 1 egg
  • 150ml (¼ pint) Milk
  • 2 tsp groundnut or other flavourless oil
  • 300ml (½ pint) orange juice
  • 2 tbsp honey
  • 15g (½ oz) butter
  • 3 tbsp whisky
  1. Sift the flour and the salt into a large bowl. Make a hole in the centre and break the egg into it. Gradually whisk in the milk to form a smooth batter. Heat a frying pan, pour in the oil and then wipe it clean with kitchen paper. Pour just enough batter in to coat the base and cook for about a minute. Give it a shake to loosen it up, then toss and cook the other side. Repeat with the rest of the batter, then put the pancakes aside.
  2. Pour the orange juice into the frying pan and add the honey and butter. Bring to the boil and simmer for 5 minutes to reduce the sauce, then pour in the whisky. Fold the pancakes into quarters and place them in the simmering sauce for 30 seconds to warm though.
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