There’s nothing we like more than baking up a batch of delicious warm pancakes. The tempting smell, that warming sensation, the sweet taste of a fresh bake … simply delicious.
The only way it could possibly get better is with the addition of syrup. Only, rather than the traditional maple kind we were thinking more along the lines of a glorious gin syrup.
The recipe uses Whitley Neill’s Quince Gin, with the addition of lemon and sugar to add a touch of sweet and sour. It will keep for up to 3 weeks in the fridge so be sure to put it in a container with a lid for a later date.
In the meantime, simply drizzle it over your pancakes, sit back and enjoy.
1 Lemon (juiced)
150g Caster Sugar
- In a saucepan, add the water, sugar and lemon juice. Stir so all the ingredients are incorporated. Heat over a medium heat until boiling and then reduce the heat so you have a vigorous simmer. The idea is to evaporate the water away in order to thicken the syrup.
- Once the syrup begins to go golden in colour, and has reduced in volume by half, test a little bit of the syrup by spooning a bit onto a cold plate. If it thickens on the plate in a few seconds, the syrup is ready.
- Add the gin to the pan and heat gently for a further 2 minutes. Continue to test the syrup on a cold plate for a sticky consistency.
- Pour the syrup into a sterilized jar and leave to cool.
- Drizzle the syrup over warm pancakes and serve.