Recipe of the Week

Recipe of the Week
Irish Cream Pancakes

1 cup sifted flour
1 ½ T. granulated sugar
1/8 teaspoon salt
3 eggs
1 ½ cups milk
1 T. butter, melted
2 oz. Irish Cream liqueur

2 oz. Irish Cream liqueur
¼ cup butter, melted
¼ granulated sugar
Whipped cream

Combine the flour, sugar, salt, eggs, milk, butter and liqueur; beat until smooth. Set aside for one hour.
To make the topping, combine liqueur, butter and sugar. Set aside.
To cook pancakes pour enough batter (2-3 Tablespoons) onto a hot greased griddle to make one pancake about six inches in diameter; tip the pan to make the pancake as thin as possible.
Brown on both sides.
Roll up each pancake as it is cooked and keep hot until all pancakes are cooked.
To serve place a spoonful of topping on each pancake.
Top with a dash of whipped cream.

Makes about 14-16 pancakes.

Recipe Categories

Appetizers 46 Articles

Breakfast 25 Articles

Desserts 63 Articles

Dinners 139 Articles

Drinks 43 Articles

Salads 22 Articles

Seasonal 25 Articles

Side Dishes 60 Articles

Snacks 22 Articles

Soups 17 Articles