These fluffy, tender, and boozy pancakes give real meaning to "top o' the mornin to ya".
Notes: Cake flour can get easily packed if you measure with a cup. For best results, scale out the flour or gently spoon the flour into the cup. If the first pancake is too thick, gently stir in a tablespoon or two of milk (or Baileys!). Avoid over-mixing the dough or else the batter will become too tough—your final batter will contain some lumps. When cooking the subsequent batches of pancakes, you may only need a slight bit, if any, extra butter for the pan.
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 large egg
- 2/3 cup milk
- 1/3 cup plus 1 tablespoon Irish cream liquor (such as Baileys)
- 1 3/4 cup (7 ounces) cake flour
- 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 liquor until combined. Add flour and baking powder to the bowl, then stir until just about smooth (see note).
Heat 1 tablespoon butter in large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup 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 (see note). Serve warm with butter and syrup.