Hot Blackcurrant and Sloe Gin Pancakes

Preparation info

  • Difficulty


  • Serves


Appears in

Great British Chefs

By Kit Chapman

Published 1989

  • About


For the Pancakes

  • 100 g (4 oz) plain flour
  • a pinch of salt
  • 2 eggs
  • 300 ml (½ pt) milk
  • 2 tbls melted butter

For the Sauce

  • 750 g ( lb) blackcurrants
  • 150 ml (½ pt) sloe gin
  • caster sugar to taste
  • 1 tbls arrowroot, to thicken

To serve

  • scoops of homemade vanilla ice cream and Guernsey double cream, whipped to decorate


Mix and cook the pancakes in the normal way and place on a serving dish. Set aside and keep warm.

To make the sauce, cook the blackcurrants and sloe gin together until the currants are tender, about 15–20 minutes. Add sugar to taste and thicken with arrowroot.

To assemble, lay out each pancake and spoon on plenty of the sauce. Fold the pancakes in half and let the filling spill out.

Serve hot with homemade vanilla ice cream and whipped cream.