Offering a boozy twist to a seasonal favourite, Aldi’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 at Aldi. Back by popular demand, shoppers will be delighted to learn they can incorporate this sweet treat into 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.
With a saving of nearly £15 (66%) compared to Baileys, what’s not to LIKE?!
A taste of Italy in the heart of the city
