If you have reached a moment in your amateur cook’s career where you contemplate on various ways to use booze in your favorite dishes, then you can call yourself a local master chef. I have gone a long way from a person who hated cooking, a wannabe cook with no self-confidence whatsoever, then an average mom cook who cooked only because she had to, and finally an amateur-pro (oxymoron, I know) who experiments in the kitchen on a regular basis.
That experimenting resulted in liqueur infused pancakes. The first version I made were the Kahlua fluffy disks. They were so good, I went to the supermarket and bought 5 more different liqueurs to try them in my favorite sweet treat. The only thing I am sorry about is that this hadn’t dawned on me sooner.
Liqueurs add extra flavoring, softness, and moistness to the pancakes. And even though most of them contain 15% – 55% alcohol by volume, your kids are safe to consume the booze-infused pancake recipe. Most of the alcohol will evaporate in the process of cooking. However, make sure the amount is a maximum ¼ cup.
You will find liqueurs with various flavors, from fruity to nutty, but I find the following two types perfect to incorporate into pancake recipes and you will see why.
Coffee Liqueur Pancakes
Kahlua. Kahlua is made from coffee beans, which means it contains caffeine. That is why this recipe is perfect to serve as a breakfast to wake you up instantly. Kahlua originates from Mexico and is made with rum, sugar, corn syrup, and vanilla bean. It is commonly used to make cocktails and as a topping for sweet delights, including ice cream, cakes, cookies, and pancakes.
Add 1/3 of this liqueur to a whole wheat-based batter. Add some fresh lemon juice and vanilla-flavored Greek yogurt to make your golden disks extra fluffy. But that’s not it. This rich recipe is filled with flavors: 1 ½ cup diced apples, ¾ cup raisins, and ½ cup chopped pecans. Serve the stack with maple syrup on top.
Tia Maria. Ok, this are not quite liqueur pancakes, they are actually pancakes with liqueur. Have patience, it will all become clear in a minute.
Tia Maria is a dark liqueur originally made in Jamaica, using Jamaican coffee beans, Jamaican rum, vanilla, and sugar. The alcoholic content is 26.5%. It is frequently used in desserts, especially in tiramisu, so feel free to add it to your tiramisu hotcakes.
I personally prefer the recipe which calls for a batch of standard pancakes. Heat butter in large frying pan and stir brown sugar until dissolved and bubbling. Add orange juice and 3 tablespoons of Tia Maria and boil for three minutes. Add sliced bananas and simmer for 1 minute. Fold pancakes in half and place on top of bananas. Spoon liquid over the pancakes until coated. Sprinkle with cinnamon and serve with whipped cream or ice cream on top. Rich and totally unhealthy, I know!
Creamy Liqueur Pancakes
Baileys. Baileys Irish Cream is a creamy liqueur and nothing makes your pancakes creamier and richer than a creamy boozy drink like this one. The best thing about Baileys is that it is sold in many different flavorings, from mint chocolate, caramel, coffee, pumpkin spice, and hazelnut, which might be a problem because you will find it hard to decide which one to use.
I like my Baileys pancakes plain, that is, with the creamy liqueur being the only addition. And even though I was tempted to ditch the milk from the recipe altogether, I was a bit worried that we would all end up drunk, so I eventually settled on 2/3 cup milk and 1/3 cup of Baileys.
RumChata. RumChata is a mix of Caribbean rum, dairy cream, sugar, cinnamon, vanilla, and a few spices. Now, this recipe is a bit bolder and makes use of a whole cup of RumChata into the batter plus 1/3 cup in the syrup. In case you go for it, I recommend hiding the stack from your kids. No, not because these golden disks are so delicious you will not want to share them with your own kids (although it is true!), but because they disregard the kids’ alcohol safety rule – no more than ¼ cup. Also, try not to overeat yourself (it is hard to resist, I am warning you)!
Add two tablespoons of dried cranberries (craisins) to the batter and complement with almond extract. Prepare a RumChata syrup with 4 tablespoons butter, 1/3 cup RumChata, 2 tablespoons craisins and maple syrup. Bring the syrup to a boil until the craisins are plump, and simmer. Pour on top of a warm pancake stack.