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  • 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).

Red bottle on a white background

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.


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


  • 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.

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or

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