We all know about Crepes Suzette but there are plenty of other ways of adding some flavour to your batter. These Bailey’s-infused pancakes are light and fluffy with a hint of creaminess. They are the ideal last dish if you are planning an abstemious Lent.
Bailey’s Irish Cream Pancakes
Ingredients (makes 9 medium sized pancakes)
1 1/2 ounces unsalted butter, melted
1 ounce granulated sugar
Pinch of salt salt
1 large egg
5 1/2 ounces milk
3 ounces Irish cream liquor (such as Bailey’s)
7 ounces cake flour
1/2 ounce baking powder
2 ounces 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 liquor until combined. Add flour and baking powder to the bowl, then stir until just about smooth. Heat 1/2 ounce of butter in large nonstick skillet until melted over medium-low heat.
Scoop as many 2 ounce 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. Serve warm with butter and syrup.