It's pancake day!
So to celebrate Shrove Tuesday. we asked Chesterfield’s Young Chef of the Year and level 3 professional cookery student from Chesterfield College, Hannah Turner, to serve up some show stopping pancakes and she didn’t disappoint.
She found this mouth-watering Prosecco pancake recipe and showed us how to create them.
They look and taste amazing but they are relatively easy to recreate so why not give them a try?
Prosecco Pancakes - Serves 2
For the pancakes
450g Plain flour
4tsp Baking Powder
2tsp bicarbonate of soda
568ml carton of buttermilk
For the syrup
To make the pancakes:
Mix the plain flour, baking powder and bicarbonate of soda together in a bowl. Make a well in the centre of the mixture and add the carton of buttermilk and the Prosecco.
Break the eggs into the bowl and beat together until you’ve created a smooth batter. Leave the mixture to rest for 1 hour.
When the mixture is ready, pour a small scoop of the batter into a hot oiled pan (vegetable oil is best to handle the high heat) and cook both sides of the pancake. Place on a plate and repeat until you’ve used all of the mixture and created an impressive stack of pancakes.
To make the syrup:
Add the sugar to the Prosecco in a pan and hat on a medium hob for around 3 minutes until it becomes syrup.
Stack the pancakes on a plate with Prosecco syrup in between each one and top with berries and a drizzle of syrup to finish.