Cooking with Baileys: BN Pancakes

I’m a little disappointed this post is late, however you might end up wanting to thank me as you won’t end up like I  did — in the kitchen at 10 p.m. eating these awesome breakfast goodies in the name of celebrating National Pancake Day because, well, National Pancake Day has passed.
I do however, recommend sleeping in this weekend and then rewarding yourself with a short (or long) stack of this brunch-worthy boozipe created with Baileys and butterscotch chips — my take on the much-loved Buttery Nipple shot (Bailey’s and Butterscotch Schnapps).
I’ll be honest –  when it comes to determining the legitimacy of National Pancake Day the depth of my research was about that of the shot that inspired BN Pancakes. I halted detective work beyond the first page of Google results in an effort to bring this bar-inspired breakfast to fruition on the designated day.
What I do know is this: While there is a congressional proclamation establishing September as National Bourbon Heritage Month (which inspired this post on Angel’s Share Biscuits  as far as I can tell National Pancake Day is an, albeit charitable, marketing ploy created by the International House of Pancakes.
As part of it’s fundraising efforts for the Children’s Miracle Network, March 4th, IHOP gives away a free short stack (three buttermilk pancakes) to anyone ho visits participating locations. Those who receive the free hotcakes are asked to make a donation to the CMN*. Brilliant. Heart-warming. Tasty.
… And inspiring. So below you’ll find ThruTheCookingGlass’ take on National Pancake Day. Of course, no stack of pancakes is complete without a drizzle of something sweet. A perfect opportunity to employ this Baileys Salted Carmel Sauce, one of my favorite TTCG recipes thus far.
So Happy (belated) National Pancake Day and Cheers to a bar inspired breakfast of champions.
*In keeping with the spirit of IHOP’s National Pancake Day you can make a donation to The Children’s Miracle Network here.

Ingredients for Buttery Nipple Pancakes:

1 cup Aunt Jemama Pancake Mix
4 oz. Milk
2 oz Baileys
1/2 cup butterscotch chips
1 egg
1 Tablesppon vegtable oil
Pinch of Sea Salt (optional, but you really don’t want to skip this part)

Ingredients for Buttery Nipple Pancakes:

Cooking with Baileys: Buttery Nipple Pancakes

  1. Heat a large saute pan or griddle to medium high.
  2. Combine all the ingredients except the sea salt into a large mixing bowl. Stir together. (The liquor made this batter slightly thicker than usual, so I would recommend adding an extra 2 -  3 oz of milk if you prefer thinner pancakes).
  3. The pan or griddle is ready when sizzles in response to a drop of water.
  4. Using a 1/4 cup scoop, place one scoop of batter at a time onto the pan or griddle.
  5. Drop several butterscotch chips onto each pancake as the batter starts to set. Pancakes are ready to flip when the batter starts to bubble and edges start to lift from the pan.Drop in butterscotch pieces
  6. Cook the opposite side of the pancake for 1-2 mins. and remove from the heat.
  7. Repeat steps 4-6 until you have used all the batter.
  8. Drizzle pancakes with Baileys Caramel Sauce and (please don’t forget this little step, for me, this sweet and salty contrast makes the dish) sprinkle just a pinch of sea salt on top
  9. Enjoy!Cooking with Baileys: Buttery Nipple Pancakes

Ingredients: Baileys Salted Carmel Sauce

1 Cup of granulated sugar
6 Tablespoons water
1/2 stick of butter
1/3 Cup Baileys Irish Cream
1/2 teaspoon table salt
1/4 teaspoon vanilla extract (optional)

 How to do it: Baileys Salted Carmel Sauce

  1. Add 6 Tablespoons of water to a large sauce pot.
  2. Place 1 Cup sugar in the middle of the pot.
  3. Turn heat to medium low and stir gently until the sugar dissolves.
  4. Turn heat to medium high and watch very closely from this point on.DSC01764
  5. Liquid will boil then will go from clear, to light golden and then to amber in color.
  6. Once the liquid begins to smoke lightly, count to 30 and turn off the heat.
  7. Whisk in the butter until melted and the add Irish cream. It will foam up, but don’t worry — just be ready for it.Stirring_Caramel_Sauce
  8. Add salt to taste and vanilla extract if desired