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ALDI’S BOOZY RED VELVET PANCAKE DAY RECIPE

• Shoppers can surprise and delight friends and family with these Insta-worthy pretty in purple pancakes

With Pancake Day crêping up on us, Aldi has the ultimate pancake recipe to tickle grown-ups taste buds.

Offering a boozy twist on a seasonal favourite, the supermarket’s Red Velvet Pancakes are not just pleasing to the eye, but also sure to be delicious, with the key ingredient being the much-loved Ballycastle Red Velvet Cream Liqueur (£7.49, 70cl).

A luxurious blend of alcohol, double cream and red velvet cake flavours, this delicious tipple was one of the fastest-selling spirit launches to date when first introduced last year. Back by popular demand, shoppers will be delighted to learn they can incoporate this sweet treat in Pancake Day creations – there’s simply no batter way to celebrate.

Ingredients:

For the pancakes:

• 50ml of Ballycastle Red Velvet Liqueur
• 160g Cooked Beetroot
• 200g Self Raising Flour
• 50ml Milk
• 1 Tsp Baking Powder
• 50ml Squeezy Honey
• 25ml Vegetable Oil
• 1 Tsp Vanilla Essence
• 2 Large Eggs

For the cream cheese glaze:

• 200g Soft Cheese
• 30g Caster Sugar
• 150g Pack Blueberries
• Extra Vegetable Oil, for frying

Method:  

• Chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi’s Ballycastle Red Velvet Cream Liqueur. Blitz until smooth.  
• Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. 
• For each pancake, add 4tbsp of the mixture into a pan and cook for one minute on each side until light and fluffy. 
• To make the cream cheese glaze, gently heat the soft cheese and caster sugar in a pan until smooth. Serve drizzled over the pancakes, topped with a handful of blueberries.

Aldi’s Red Velvet Ballycastle Cream Liqueur is available in stores nationwide and via Click&Collect while stocks last.