Buttermilk Bourbon Maple Pancakes With Bourbon Whipped Cream
It's not brunch without the booze—that's exactly why I spiked these pancakes!
1. PANCAKE BATTER. whisk together your buttermilk, vanilla, bourbon, maple, eggs and lemon juice in your large mixing bowl.
In your medium mixing bowl, combine your flour, sugar, baking soda, baking powder, and salt.
Little by little, pour your flour mixture into your buttermilk mixture using your wooden spoon to fully mix it all together.
Note: leaving in some lumps is good. It will keep your pancakes light and fluffy.
GRIDDLE. heat your griddle pan over medium-high heat.
Melt down and coat 2 tbsp of your butter on your griddle.
Use your tablespoon to scoop your batter onto your griddle—I used 4 tbsp per pancake and made two pancakes at a time.
When the butter begins to bubble around the edges of your pancake, use your spatula to smoothly flip your pancake. When the butter boils around its edges again, use your spatula to transfer your pancake to a serving plate.
2. BOURBON WHIPPED CREAM. in your second medium mixing bowl, mix together your whipping cream, sugar, and bourbon.
Refrigerate for 15 minutes.
Whisk your cooled mixture till you have soft peaks—about 2 minutes.
3. FINAL TOUCHES. stack your pancakes on a clean plate.
Use your sifter to coat them with confectioners sugar.
Sift your powdered sugar over your pancakes.
Scoop on your bourbon whipped cream.
Drizzle with your maple syrup.