Prep 15 mins
Cook 15 mins
Entered for safe-keeping, from Yvonne Ruperti's "One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts," as shared on seriouseats blog. Cake flour ensures a fluffy pancake. More at: http://www.seriouseats.com/recipes/2014/03/baileys-irish-cream-pancakes.html
- 3 tablespoons unsalted butter, melted (1 1/2 ounces)
- 2 tablespoons granulated sugar
- 3⁄4 teaspoon salt
- 1 large egg
- 2⁄3 cup milk
- 1⁄3 cup irish cream (such as Baileys)
- 1 3⁄4 cups cake flour (7 ounces)
- 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 medium bowl. Whisk in milk and Irish cream liqueur until combined.
- Add flour and baking powder to the bowl, then stir until just about smooth. (Batter will still have some lumps, do not over mix.).
- In a large non-stick skillet over medium-low heat, heat 1 tablespoon butter. Drop as many 1/4-cup portions into the skillet 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.
- Serve warm with butter and syrup.
Thank you for sharing your lovely recipe Kate. These pancakes were quick and easy to make with excellent results. The pancakes were big, light, tender and fluffy, with a lovely baileys flavor. I drizzled maple syrup over the pancakes then garnished them with raspberries and icing sugar. So so good. I can't wait to make these tasty treats again.