Hot Whisky Pancakes with Raspberries

A whisky sauce and raspberries give a Scottish flavour to Lesley Waters's tempting pancake recipe
By Lesley Waters
Hot Whisky Pancakes with Raspberries
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 55 g plain flour
  • pinch of salt
  • 1 egg
  • 150 ml milk
  • 2 tsp groundnut oil
  • 300 ml orange juice
  • 2 tbsp honey
  • 15 g butter
  • 3 tbsp whiskey
  • 170 g fresh raspberries
  • icing sugar, to dust
  • cream or Greek yogurt, to serve


1. Sift the flour and salt into a large bowl. Make a well in the centre and break in the egg. Gradually whisk in the milk to form a smooth batter.

2. Heat a non-stick frying pan. Add the oil and wipe out with kitchen paper. Pour enough batter into the pan to just coat the base and cook for approximately 1 minute.

3. Loosen the edges, turn over (or toss!) the pancake and cook the other side. Do the same with the remaining batter, making 4 pancakes. Put to one side.

4. Pour the orange juice into the frying pan and add the honey and butter. Bring to the boil and simmer for 5 minutes. Stir in the whisky.

5. Carefully fold each pancake in half, then half again to make a triangle and slide into the simmering sauce. Heat for 30 seconds to warm through.

6. Sprinkle the raspberries over the pancakes and dust lightly with icing sugar. Take the pan to the table and serve straight away with cream or Greek yogurt.

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