Get flipping and sipping with Irish Cream Pancakes

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We’re celebrating Pancake Day by shaking up an added extra, using our February Box cocktails which features Irish cream liqueur Coole Swan.

With Shrove Tuesday fast approaching, we thought this was the perfect occasion to break into your February Tipple Box to enjoy some sweet cocktail concoctions with your pancakes!

We’re celebrating Pancake Day by shaking up an added extra, using our February Box cocktails which features Irish cream liqueur Coole Swan.

Taking inspiration from February’s box, food blogger Jessica Duffield from ‘Lifes What You Bake It’ has shared her recipe for the perfect Irish Cream Pancakes!

Recipe - Serves 5


Irish Cream and Coffee Sauce:
1tbsp Instant Coffee
2tbsp Boiling Water
220g Caster Sugar
25g Unsalted Butter
Pinch Salt
150ml Irish Cream
150ml Double Cream

Irish Cream Whipped Cream:
100ml Double Cream
1 ½tbsp Icing Sugar (Sifted)
1tbsp Irish Cream

American Style Irish Cream Pancakes:
140g Plain Flour (Sifted)
1tsp Baking Powder
Pinch Salt
2tbsp Caster Sugar
110ml Semi-skimmed Milk
2tbsp Irish cream
1 Egg
35g Melted Butter (Slightly cooled, plus extra for cooking)
50g Marshmallows (Optional to top)


Sauce & Whipped Cream:
To begin, place the butter, caster sugar and salt into a heavy-based saucepan and heat on a medium heat, stirring as needed until the sugar dissolves and it starts to turn golden brown.
Take this off the heat and add 100ml of double cream and the coffee mixture, the sugar may begin to harden, but don’t worry as your putting it back on the heat.
Return to heat on medium stirring occasionally until it all combines together.
Remove from the heat and add the remaining double cream and Irish cream and thoroughly mix together to combine.
Leave this to one side. It will also keep for up to seven days when stored in an airtight container in the fridge.
To make the cream simply add the double cream, Irish cream and icing sugar into a bowl and whisk to form stiff peaks.

Place the plain flour, baking powder, salt and caster sugar into a bowl and mix together.
In a separate bowl , lightly whisk the egg and milk together then whisk in the melted butter.
Pour the milk mixture into the flour mixture and whisk together until you have a smooth batter, leave the batter to stand for 5 minutes.
Place frying pan over a medium heat with a knob of butter. Once melted, add 2 ice cream scoops of batter to the pan.
Once the top of the pancake begins to bubble, flip it over and cook until both sides are golden brown.

You can see more of Jessica's bakes via Lifes What You Bake It!

There’s still time to add a splash of Irish Cream Liqueur to your Pancake celebrations by joining our Cocktail Club!

February’s box features Coole Swan in our Love Potion Cocktail – a drink of two halves with the Mudslide and Freakshake!

Which will you choose? Discover today…

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