125g plain flour
15g caster sugar
A pinch salt
2 medium free-range eggs
50ml double cream
2 tbsp Sloemotion Sloe Gin
20g butter – for frying
Whisk the flour, sugar, salt, eggs and a third of the milk in a bowl – use a whisk to get this into a smooth silky batter.
Gradually stir in the rest of the milk and all of the cream – this thins the batter. Now leave the batter to rest, covered, in a warm place for about an hour. This allows the flour to absorb the milk and become a much smoother, creamier batter.
Just before cooking, stir in the Sloemotion Sloe Gin and give the batter a good whisk to enliven it.
Brush a small 20cm (8 inch) frying pan with a little butter and place over a medium heat. Add a ladleful of the batter into the centre of the frying pan and then tilt the pan to and fro to cover the base thinly; cook the pancake for only a minute each side. Move to a warm plate and repeat, stacking them up, until all of the batter has been used up.
You can keep them warm in a low oven when made.