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Prosecco and citrus pancakes (V)

Image of Prosecco-pancakes_smaller.jpg for Prosecco and citrus pancakes (V)

These pancakes are proseccond to none 🥞

SERVES 4 Ready in 25 minutes


  • 350ml Co-op Irresistible Prosecco
  • 50g Fairtrade caster sugar, plus 1 tbsp
  • Zest of 1 lemon, juice of ½
  • 125g Co-op plain flour
  • 2 large eggs from our Love Local range, beaten
  • 150ml Co-op whole milk
  • Sunflower oil, for greasing
  • Vanilla ice cream, to serve (optional)


  1. Make a syrup: in a pan, gently heat 200ml of the Prosecco, the 50g sugar and the lemon juice until the sugar has dissolved. Bring to the boil, cook for a further minute and set aside.
  2. Combine the flour and remaining sugar, make a well and add the egg, along with 75ml of the Prosecco. Mix to form a smooth batter, drawing in the flour from the sides as you go. Add the remaining Prosecco and the milk, whisking well to combine.
  3. Grease a nonstick frying pan with a little oil and place over a medium heat. When it’s hot, add just enough batter to cover the base, tilting the pan to create a thin, even layer. Cook until the underside is golden, then flip and repeat for the other side. Turn out onto a plate, keep warm, then make 7 more pancakes.
  4. Fold the pancakes in half, then half again, and drizzle with the Prosecco syrup. Sprinkle over the zest and serve with a scoop of ice cream on the side, if you like.

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