I am a breakfast-for-dinner kind of guy. One of my favorite boozy splurges is silver dollar pancakes with maple bourbon syrup made in Mom’s cast iron skillet.
There is something about the warm syrup oozing over the small disc that screams, “EAT ME!”
Anytime that I can incorporate bourbon into a meal, I am in. Add in that it is breakfast food, then I am doubly in.INGREDIENTS:
Pancake
- 1 Cup of AP Flour
- 1 tsp. of Sugar
- 1 1/2 tsp. of Baking Powder
- 1/4 tsp. of Salt
- 1 Cup of Whole Milk
- 2 tbsp. of Unsalted Butter
- 1 Large Egg
Bourbon Maple Syrup
- 1/4 Cup Kentucky Bourbon
- 2 Cups Maple Syrup
- 2 tsp. vanilla
METHOD: Pancakes
- Whisk together flour, sugar, baking powder, and salt in a small bowl.
- In a medium bowl, whisk together milk, butter, and egg.
- Add flour to the milk mixture and whisk until moistened.
- Heat a large nonstick or cast-iron skillet over medium, lightly greased.
- Working in batches, drop batter by tablespoonfuls into the skillet.
- Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on the underside, 1 minute.
- Repeat with more butter and remaining batter, wiping the skillet clean between batches.
METHOD: Syrup
- Bring bourbon to a simmer in a small saucepan and cook, uncovered, for 1 1/2 minutes.
- Stir in maple syrup and vanilla. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, for 5 minutes.
- Remove from heat and let cool for a minute.
This recipe receives 4/5 Barrels.
