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A hauntingly good pancake recipe...

By Sarah Groves, also posted in News on

Pancakes at The CrownThe Chefs at The Crown created this delicious, flip-free recipe! Yes, the flipping might be some people's favourite aspect of the process, adding those extra elements of fun and risk, but if you'd rather eat your pancakes from a plate rather than peeled from the floor, the cat, or the ceiling, then read on...

Adnams Pancakes with a Ghost Ship reduction syrup

For the reduction syrup: 1 pint Ghost Ship Pale Ale (make sure you reserve a mouthful or two for the Chef...) 200 g caster sugar 200 g glucose Place all of your ingredients into a pan and gently reduce until you have a delicious not-too-thick pouring syrup (aim for the consistency of light maple syrup). For the pancakes: 270 g plain flour 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons caster sugar 260 g milk 2 eggs, beaten 4 tablespoons butter, melted Mix your flour, baking powder, salt and sugar together into a large bowl. Add in the milk, eggs and melted butter, and allow to sit for 10 minutes. Pan fry your pancake in unsalted butter until it's golden brown and gently turn over. You should end up with a light, fluffy pancake - pour over your Ghost Ship syrup. You can add a chocolate syrup too - they work beautifully together. Serve and enjoy!      

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Sarah Groves

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