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Prosecco and citrus pancakes

Prosecco and citrus pancakes


We’ve upgraded the classic British lemon and sugar combo with a splash of fizz – try it for Pancake Day.

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1370kj 326kcal
  • Fat
    Med 11%
  • Saturates
    Low 11%
  • Sugar
    High 33%
  • Salt
    Low 3%

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

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Big Bag Option


  • 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)


  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.