Irish Cream and Coffee Pancakes- as featured in the February 2018 Tipple Box
Perfect fluffy Irish cream pancakes with a generous drizzle Irish cream and coffee caramel and served with a dollop of whipped Irish cream and a handful of toasted marshmallows to finish. Is there such a thing as too much Irish Cream?
So, I decided to make these pancakes when I was contacted by Muddle Magazine to work with them on a piece for there February issue of the Tipple subscription box. I was asked to create some boozy pancakes and my immediate thought was Irish Cream! So, I knew that I was definitely going to be using Irish Cream as I love using it in other bakes and deserts, for example every year at Christmas I make a Baileys cheesecake for dessert and one of my favourite gifts to give people is fudge and Baileys fudge is an absolute winner.
Another great serving suggestion for this stack of pancakes is to add some chopped toasted nuts, flaked almonds or some chocolate curls or shavings. You could also switch up the Irish cream in the pancakes for a cooled espresso shot.
If you’re making the caramel sauce in advance, then place in the fridge in an air tight container once cooled and place in the microwave for 30-45 seconds. The flavour does develop as it sets in the fridge so bare that in mind when putting the Irish cream in as it will develop a stronger flavour. The same can be said for the whipped Irish cream. And if you have any of this caramel left then you can always pour some over a scope of vanilla ice cream.
For the Irish Cream and Coffee Sauce:
• 1tbsp instant coffee
• 2tbsp boiling water
• 220g caster sugar
• 25g unsalted butter
• Pinch salt
• 150ml Irish Cream
• 150ml double cream
For the Irish Cream Whipped Cream:
• 100ml double cream
• 1 ½ tbsp icing sugar, sifted
• 1tbsp Irish Cream
For the American Style Irish Cream Pancakes:
• 140g plain flour, sifted
• 1tsp baking powder
• Pinch salt
• 2tbsp caster sugar
• 110ml semi-skimmed milk
• 2tbsp Irish cream
• 1 egg
• 35g melted butter (slightly cooled, plus extra for cooking)
• 50g Marshmallows (optional)
1. To begin place the butter, caster sugar and salt into a heavy-based saucepan and heat on a medium heat, stirring as needed until the sugar dissolves and it starts to turn golden brown.
2. Then take this off the heat and add the 100ml of Irish Cream and the coffee, the sugar may begin to harden, don’t worry as your putting it back on the heat.
3. Return to heat on medium stirring occasionally until it all combines nicely together.
4. Then remove from the heat and add the remaining double cream and Irish cream and thoroughly mix together to combine.
5. Leave this to one side. It will keep for up to seven days when stored in an air tight container in the fridge.
6. Next make the cream by placing the double cream, Irish cream and icing sugar into a bowl whisk to form stiff peaks. Then set this to one side and make a start on the pancakes.
7. Start by placing the plain flour, baking powder, salt and caster sugar into a bowl and mix together.
8. In a separate bowl lightly whisk the egg and milk together then whisk in the melted butter.
9. Pour the milk mixture into the flour mixture and whisk together until you have a smooth batter, then let the batter stand for 5 minutes.
10. Whilst your waiting scatter the marshmallows onto a baking tray lined with grease proof paper and pop them in the oven for 4 minutes on 170°C. Remove from the oven and then turn the oven down to 100°C.
11. Place frying pan over a medium heat with a knob of butter, once melted add 2 ice-cream scopes of batter to the pan.
12. Once the top of the pancake begins to bubble flip it over and cook till both sides are golden brown. Repeat this process and keep the cooked pancakes in the oven to remain warm.
13. Next begin to assemble the dish, stack the pancakes with a teaspoon of the warm caramel between each layer.
14. Then drizzle the caramel over the pancakes followed by a dollop of the whipped Irish cream and then generously scatter toasted mini marshmallows over.
15. Then dig in!!