While the last three to four months were filled with long days at the beach, outdoor movie nights, and weekend getaways, summer mornings always went by too quickly. Recently, I woke up with the urge to really make the most out of my Sunday morning at home. Matt and I headed to the kitchen to see what we could cook up besides our usual scrambled eggs and toast. Peering into the fridge, Matt saw a bottle of Baileys and he had an excellent idea to whip up some Irish Cream Pancakes! I like to make any recipe ‘Irish,’ so this was a suggestion I could get behind. They turned out to be extremely delicious and we knew it was a recipe worth sharing. We picked up bourbon barrel-aged maple syrup from Trader Joe’s, and I highly recommend pairing this syrup with your Irish Cream Pancakes. Enjoy!

INGREDIENTS:

• 1 1/3 cup flour

• 3 tablespoons corn starch

• 3 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 1 egg

• 1 1/4 cup of milk

• 4 tablespoons Kerrygold butter (melted)

• 1 1/4 oz. Bailey’s Irish Cream

INSTRUCTIONS:

• Combine dry ingredients in a bowl, then whisk the egg, milk, melted butter, and Bailey’s in a separate bowl

• Slowly pour dry ingredients into the bowl with the wet ingredients

• Stir until there are no lumps in the mixture

• Heat a frying pan on medium heat, then add a 1/4 cup of mixture to the frying pan per pancake

• Flip once golden brown on each side and enjoy!