Pancake Day always comes about quickly, and if we were being honest we have always felt rather uninspired by the day… until now.

We have put our thinking (we actually mean drinking) caps on and have come up with a couple of genius ways to gin-up your pancakes. Our first way to gin-up your pancakes is very simple indeed, simply add a couple of tablespoons of Sloe Gin to your pancake batter (simple recipe can be found below). Add your sloe gin to your batter mixture, the moment before you ladle it into your hot pan. The sloe gin will add a slightly pink / purple colour to your pancakes. We can guarantee your pancakes will be the tastiest you’ve ever made!

Our second suggestion requires slightly more effort, but well worth it. This is to create a topping for your pancakes called Sabayon.

You will need:

  • 3 egg yolks
  • 125g Icing Sugar
  • 20ml Gin (although we have got away with using more)
  • 150ml Double Cream

Mix together the egg yolks, gin, water and sugar. Whisk over a bain marie until the mixture has tripled in volume and is light and fluffy. Allow to cool.


Whisk the cream until thick and the fold into the sabayon.


Once your pancakes are cooked, turn the pancake out on to a plate. Add some blackberries to the centre and the spoon on the sabayon. Fold or roll the pancake up, dust with icing sugar and serve immediately.

One last quick tip, is to soak your favourite fruit pieces in gin and add them as toppings on your pancakes. GINTASTIC we think you’ll agree.

Pancake Recipe:

  1. Place 125g of plain flour and 1 pinch of sea salt into a large bowl
  2. Crack in 3 large free-range eggs and pour in 250ml of milk
  3. Whisk well until you get a smooth batter. Leave to one side for 15 minutes
  4. Place a large non-stick frying pan on a medium heat. Once hot, rub a knob of butter around the pan so it melts
  5. Pour in 1 ladle of the batter
  6. Lift the pan off of the heat and tilt it so that the batter spreads all over the base
  7. Place the pan back on the heat for 1 to 2 minutes, or until the batter starts to come away from the sides and you can remove it easily from the pan
  8. Once golden underneath, flip the crêpe over and cook for a further minute until cooked through