Baileys Irish Cream Pancakes
- Reviews 2
Ready In: 30 mins
Serves: 2-3
Yields: 9 4-inch pancakes
Ingredients
- 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
Directions
- 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.
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