A little Jack Daniel's™ whiskey takes pancake syrup up a notch.
If you happen to be like me and make pancakes on the regular, the same old stack can get a bit boring. This recipe is a shock to the pancake system.
But the shock isn’t in the pancakes (which are perfectly fluffy and wonderful), it's in the syrup! Instead of a standard maple syrup, I like to heat up some butter, syrup and booze to make a slightly tangy version with some bite to it!
Making the syrup is straightforward enough. Add about a cup of good maple syrup to a small pot with a knob of butter and some Jack Daniel's™ whiskey! I like to use about a 4-1 syrup-to-whiskey ratio.
Heat this mixture over low heat. I like to let it simmer for a few minutes to cook off the alcohol, but that’s not totally necessary. If you want to get a little tipsy off your pancakes, then just heat it until everything is combined and then remove it from the heat.
For the pancakes, I just used my standard buttermilk pancake recipe, which is simple to stir together and cooks up into fluffy cakes. But if you want to do this part even easier, just grab some Bisquick™ and get to the syrup part faster.
Stir together the dry ingredients in a bowl and then whisk together the wet stuff separately. If you’re feeling risky, you can stir the wet stuff right into the dry ingredients.
Mix this together until it’s a thick batter and fold in the melted butter last. If the mixture is too thick, add a bit more buttermilk. If it’s thin and watery, then whisk in more flour. Most likely you’ll have to add more buttermilk, as it's easy to over-measure flour.
When you’re ready to make the pancakes, heat a little butter on a griddle over medium heat. Add some of the batter in 1/3 cup pours and cook it until the pancake has bubbles in the center and is starting to firm up around the edges.
Then give them a flip! Be confident with the flipping.
As these cook, stack them up. Pancakes are always best eaten right away!
I like to serve these with a few roasted peanuts on top and drizzled with the Jack Daniel's™ syrup.
One tip on the syrup: After you heat it up, it will be pretty runny. If you want a thicker syrup, make it in advance and stick it in the fridge for a few hours to firm up.
Nick thinks you should have plenty of Jack leftover over for a whiskey sour! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.