Boozy pancakes are a thing – and Sunday brunch is looking up
Pancake Tuesday is around the corner (March 1st) and this year, why not shake things up a bit?
Because sure look, we love pancakes in all forms, really – but if you really want to take yours to the next level, how about adding some booze to the batter?
Yep – it's a thing – and trust me, you'll be wondering why you have been eating 'virgin' pancakes your entire life when you taste these ones.
Say hello to Bailey's pancakes – the perfect boozy twist on the delicious classic pancake. And the best part? These are just as easy to make as normal pancakes – all you need is to add some Bailey's Irish Cream to the batter.
Here is the recipe from SeriousEats.com:
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 large egg
- 2/3 cup milk
- 1/3 cup plus 1 tablespoon Irish cream liquor (such as Baileys)
- 1 3/4 cup (7 ounces) cake flour
- 3 1/2 teaspoons baking powder
- 4 tablespoons butter for cooking pancakes and to garnish
- Maple syrup, for serving
Whisk butter, sugar, salt, and egg in a medium-sized bowl. Whisk in milk and Irish cream liquor until combined. Add flour and baking powder to the bowl, then stir until just about smooth.
Heat 1 tablespoon butter in a large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup portions of batter into pan as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter (see note). Serve warm with butter and syrup.