Is there a more fun way to brunch than to boozy brunch? With these caffeinated pancakes and warm maple syrup zipped up with rum, we are taking this meal, no this event, to a whole new level.
In this series, Felicia takes you through how to cook with booze. And, of course, she has been trying lots of it along the way.
Made with Montauk Distilling Black Sail Rum, the spiced maple syrup alone will be enough to get you out of bed. Combine that with the crunchy, nutty pancakes and you’ve got boozy brunch.
Makes 5 to 6 pancakes
Time: 1 hour
- 1 cup flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbsp instant espresso powder
- 1 ¼ cup buttermilk
- 1 large egg
- 1 ½ Tbsp unsalted butter, melted and cooled, plus more for pan
- ½ cup pecans, chopped or crushed
- ½ cup maple syrup
- ¼ cup brown sugar
- ¼ tsp nutmeg
- 1 cinnamon stick
- Splash of vanilla extract
- 2 to 3 Tbsp rum
- Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Add espresso powder. In a separate bowl, whisk the buttermilk, egg and butter together until combined. Add to the dry ingredient and mix until halfway combined. Add the pecans and mix until just combined. Do not overmix — lumps are okay. Refrigerate the batter for 30 minutes.
- Make the syrup: Combine the maple syrup, brown sugar, nutmeg, cinnamon stick, vanilla extract and rum in a sauce pot. Heat on medium until it boils, then lower to a simmer and cook for 5 minutes. Remove from heat to cool.
- Make the pancakes: Heat a pan over medium low and add a tablespoon of butter. Once melted, scoop a ¼ cup of batter into the pan. Let the pancake cook for about 4 minutes and flip to cook for an additional 2 minutes.
- Serve with more butter, pecans and the maple syrup.