Happy Pancake Day everyone! I thought I’d experiment this year – and combine two of my favourite things – Prosecco and Pancakes to make Prosecco Pancakes! These are really easy to make, taste amazing, and I’ve kept it really simple for you by using a cup method so you don’t have to worry about measuring jugs or scales if you want to try making your own. I had to play around with the quantities a bit, if you find the batter is too thick just add a bit more Prosecco, and if it’s too thin add a bit more flour.
Prosecco Pancakes Ingredients: (Serves 2, but easy to quickly make more batter if required!)
– 1 Large Egg
– 1 Cup plain Flour
– 1 Cup prosecco
– Pinch of baking powder
Butter or Coconut Oil to fry.
Add the flour, egg & baking powder into a mixing bowl.
Whisk together, adding the Prosecco. It will make a thin, bubbly batter.
Melt some butter or coconut oil in a frying pan, then add enough batter to thinly cover the pan.
When bubbles rise in the centre of the pan, flip your pancakes and cook the other side.
– repeat the process until all the batter is used up. You may need to add more butter or coconut oil in between each pancake.
To serve: Option 1: Fold and add your favourite toppings. I have gone for Strawberries & Blueberries.
Option 2: This is great fun for a celebration: Cut the prosecco pancakes in half and roll them up into a cone, before placing into a champagne flute. Add any fillings you like, I’ve used Cream and topped with with blueberries covered in edible glitter & added a candle.
And don’t forget guys, you have the rest of the bottle of Prosecco left to enjoy with your pancakes! 🙂
Mr Carrington x