Pancake Day with Jim Beam Maple

Pancakes with Blueberry Bourbon Syrup

Fluffy cakey pancakes, paired with a blueberry and bourbon syrup - ideal for a slice or two of bacon, or a scoop of vanilla ice cream
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2


For the Pancake Batter

  • 130 ml Milk
  • 130 g Self Raising Flour a sponge flour is best
  • 1 Large egg
  • 2 tbsp Caster sugar
  • 2 tbsp Melted butter/oil vegetable/rapeseed
  • Pinch of salt

For the Syrup

  • 200 g Blueberries fresh or frozen
  • 200 ml Jim Beam Maple
  • 2 tbsp Brown sugar
  • Butter for cooking


  1. Put the syrup ingredients into a pan on the hob on a medium heat.
  2. Once it comes up to the boil, let it reduce by 1/3.
  3. Once reduced turn off the heat and leave to cool.
  4. In the meantime, sift the flour into a bowl and add the sugar and salt.
  5. In a separate container beat the egg, milk and butter/oil.
  6. Mix the two together, beating well to incorporate any larger lumps.
  7. Leave to one side and heat a non-stick pan.
  8. Using a thick nob of butter (or paper towel) coat the pan in a very thin coating of fat.
  9. Add a single ladle full of batter.
  10. Bubbles will form. Leave until bubbles are all over the pancake, and flip with a spatula.
  11. Leave for one more minute then remove from the pan.
  12. Repeat with the rest of the batter.
  13. Serve with generous helpings of the syrup, bacon, ice cream, or whatever else takes your fancy.

Recipe Notes

The pancakes are rather thick, but that is intentional. The sponge flour gives them a real cake-like consistency.
The syrup will keep in an airtight container in the fridge for 3-4 days.