100g/3 ½ oz self-raising flour
1 tsp baking powder
1 free-range egg, beaten
100ml/3½fl oz whole milk
15g/½oz butter
2 tbsp caster sugar
25g/1oz redcurrants
1 tbsp whisky
2 tbsp double cream
150ml/5fl oz double cream
½ vanilla pod, seeds only
For the American pancakes, mix the flour and baking powder together in a bowl. Whisk in the egg and then gradually whisk in the milk to form a smooth batter.
Heat the butter in a frying pan over a medium heat until foaming. Fry spoonfuls of the batter for 1-2 minutes on each, or until golden-brown on both sides. Remove from the pan and keep warm. Repeat with the remaining batter until all of the batter has been cooked.
For the whisky sauce, heat the sugar in a frying pan until it melts. Stir in the redcurrants and whisky and cook over a very high heat for one minute to boil off the alcohol. (CAUTION: the whisky may catch fire, which is perfectly acceptable, but do keep clothes and har away from the pan until the flames die.) Reduce the heat and stir in the cream.
For the vanilla cream, whisk the cream with the vanilla seeds until soft peaks form when the whisk is removed.
To serve, divide the pancakes between 2 serving plates, and top with some vanilla cream. Spoon the whisky sauce on top.
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