Serves 9
30 min
Baileys Irish Cream Pancakes
Recipe GLPR13aae74ccd3eb8
Fluffy pancakes infused with the smooth, creamy flavor of Baileys Irish Cream. These indulgent breakfast treats combine the warmth of Irish whiskey cream with a tender cake-flour base, topped with butter and served with maple syrup.
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Ingredients
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
3/4 teaspoon salt
1 large egg
2/3 cup milk
1/3 cup plus 1 tablespoon Baileys Irish Cream liquor
1 3/4 cups cake flour
3 1/2 teaspoons baking powder
4 tablespoons butter for cooking and garnish
Maple syrup for serving
Directions
In a large bowl, whisk together the cake flour, baking powder, granulated sugar, and salt until well combined.
In a separate bowl, beat the egg, then add the milk and Baileys Irish Cream liquor. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should be slightly lumpy—do not overmix.
Stir the melted butter into the batter until just combined.
Heat a griddle or large skillet over medium heat. Add 1/2 tablespoon of butter and let it melt and coat the cooking surface.
Pour approximately 1/4 cup of batter for each pancake onto the griddle. Cook until the edges begin to look set and bubbles form on the surface, about 2-3 minutes.
Flip each pancake and cook the other side until golden brown, about 1-2 minutes, until the internal temperature of the egg reaches 160°F.
Transfer cooked pancakes to a plate and repeat with remaining batter, adding more butter to the griddle as needed between batches.
Top each pancake with a small pat of butter and drizzle with maple syrup before serving.
