Boozy chocolate pancakes

If you're looking for an indulgent, boozy weekend brunch, then look no further... These fluffy American pancakes are made with rich, raw cacao and vanilla, layered with fruity compote infused with a good hit of Brockmans Gin, topped with creamy vanilla yogurt, and finished with fresh berries.

The result is a gooey, sticky stack of decadent deliciousness, worthy of a special weekend treat.

I was delighted to collaborate with Brockmans Gin to create this recipe. What makes Brockmans special is that the traditional notes of gin are combined with the refreshing influence of citrus, aromatic wild blackberries and blueberries. This combination creates an intensely smooth gin that's sensual and daringly different – and tastes gorgeous in this compote.

Ingredients
Instructions

Ingredients

Wet ingredients

1 cup almond or oat milk

1 tbsp apple cider vinegar

1 tsp vanilla extract

1 tsp vanilla bean paste

Dry ingredients

1 cup all-purpose flour

1 tbsp baking powder

2 heaped tbsp raw cacao powder

2 tbsp caster sugar

Pinch of salt

For the gin and berry compote

1 cup blackberries

1 cup blueberries

3 tbsp caster sugar

1 tbsp maple syrup

¼ cup Brockmans Gin

To serve

2 tbsp coconut or groundnut oil

Extra berries

Plant-based vanilla yogurt or whipped coconut cream

Instructions

Combine the wet ingredients in a small bowl, and the dry ingredients in a separate, larger bowl, and set aside.
Add the berries, sugar and syrup to a small saucepan, and warm over a medium heat, stirring regularly until the berries have released all their juices. Allow the mixture to bubble until the compote thickens slightly and the berries have broken down – this should take about 5-10 mins.
Once the berries are ready, remove them from the heat and allow to cool a little.
When you're ready to serve your pancakes, combine the wet ingredients into the dry and stir gently to combine. Be careful not to over-mix – it's OK if there are a few lumps in the batter.
Heat a large non-stick pan over a high heat. Add a little oil to coat the pan, then add a few dollops of batter. Cook the pancakes until bubbles appear in the centre and the edges are beginning to dry. Flip and cook for a further minute or two.
Remove the pancakes from the pan, and keep them warm while you cook the remaining pancakes (I use the oven on a low heat).
Just before serving, stir the gin into the compote. Serve the pancakes in stacks of 2-3 per person, topped with a few tablespoons of compote, some dollops of yogurt, and a few extra fresh berries scattered on top.