Reduce at high temperature, then add custard and stir until integrated. Put the marshmallows and amaretto in a pan, stir and leave them to cold infuse for 30 minutes. If you don’t have any vanilla vodka, use normal vodka and add an extra couple of drops of vanilla extract.Īmaretto pancakes with amaretto custard topping Verdict: This one definitely isn’t the prettiest on the plate, but the flavours work really well together. When ready to assemble, put the pancakes on a plate and simply pour over the topping. Then add the sugar and reduce at high temperature.

2 chocolate cookies, broken into little piecesĪdd all the ingredients except the sugar in a pan, stir and let them cold infuse for 30 minutes.

Dangerously moreish, too.Ĭoffee liqueur pancakes with vanilla espresso martini topping

The rum-infused pineapple chunks are an inspired ingredient, adding an instant touch of sunshine to the dish.

Verdict: So simple to make and really delicious, this looks irresistible on the plate thanks to the silky chocolate topping. When ready to assemble, put the pancakes on a plate and pour the rum chocolate topping over the top. Reduce at high temperature, then add the milk chocolate. Place the pineapple and rum in a pan, stir and leave to cold infuse for 30 minutes. This year it’s all about pimping your pancakes for maximum pleasureĬhocolate liqueur pancakes with rum chocolate topping It’s Pancake Day tomorrow - but forget a squeeze of lemon and a sprinkle of sugar. Then just add it back in once the liquid has reduced. You can smell it before you have even taken a mouthful!Ī delicious combination, but I recommend taking out the infused fruit before reducing the caramel syrup and rye whiskey, so it doesn’t go mushy. Verdict: First things first, this is one booze-infused pancake. When ready to assemble, put the pancakes on a plate, add the old fashioned topping, some flaked almonds and grated lime zest. Put all the ingredients in a pan, stir and leave to cold infuse for 30 minutes. Irish cream pancakes with salted caramel old fashioned topping

From rum to rye whiskey, chocolate liqueur to amaretto custard (yes, really!), as a drinks expert, I put four recipes, created by Adrian Gonzalez Parrondo from the Kensington Hotel, London, to the test

Pour some sugar on may joke