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Prosecco & Citrus Pancakes (v)     



350ml Co-op Irresistible prosecco

50g Fairtrade caster sugar,  plus 1 tbsp

Zest of 1 lemon, juice of ½

125g Co-op plain flour

2 large Co-op British free range eggs, beaten

150ml Co-op whole milk

Sunflower oil, for greasing

Vanilla ice cream, to serve (optional)

Feeds 4     Ready in 25 minutes

Recipe Method

  1. Make a syrup: in a pan, gently heat 200ml of the prosecco, the 50g sugar and the lemon juice until the sugar has dissolved. Bring to the boil, cook for a further minute and set aside.
  2. Combine the flour and remaining sugar, make a well and add the egg, along with 75ml of the prosecco. Mix to form a smooth batter, drawing in the flour from the sides as you go. Add the remaining prosecco and the milk, whisking well to combine.
  3. Grease a nonstick frying pan with a little oil and place over a medium heat. When it’s hot, add just enough batter to cover the base, tilting the pan to create a thin, even layer. Cook until the underside is golden, then flip and repeat for the other side. Turn out onto a plate, keep warm, then make 7 more pancakes.
  4. Fold the pancakes in half, then half again, and drizzle with the prosecco syrup. Sprinkle over the zest and serve with a scoop of ice cream on the side, if you like.


Each serving contains

Energy 16%1370kj 326kcal

Fat Med 11%7.6g

Saturates Low 11% 2.2g

Sugar High 33% 30.1g

Salt Low 3% 0.15g

% of adult’s reference intake | Carbohydrates per serving : 52g