Pancakes for breakfast? Amazing.
Pancakes for dinner? A-friggin-mazing!
I think I may have crossed the line. I fear I may have created a glitch in the Matrix. Because last night I made breakfast for dinner. Pancakes, to be specific. And to be even more specific, whiskey pancakes. Now to be fair, the eggs I used were free-range organic. I know, that hardly makes it any better. But in my defense, I was feeling particularly uninspired and it had been that kind of a day.
I have long considered breakfast to be the best meal of the day. It’s a sacred meal. It’s how you power-up for the day. But there’s a lot of people out there who love breakfast for dinner – who think it’s an adventure and a treat, and there’s nothing wrong with that. I have just always felt that breakfast was special because it was how you started your day. After last night though, I am beginning to see that how you end your day, is just as important as how you start it. I think I may have officially joined the ranks of the breakfast-for-dinner crowd. In fact, I may now be the spokesperson.
Let me be clear about this. Do not let this become a downward spiral into syrup-stained sweatpants and socks that are on inside out. Just because I stumbled upon this little delight through a fit of laziness doesn’t mean it’s okay for you to declare that whiskey and pancakes are your new best friends on your roadtrip to Slackerville. Put some effort into it. Use some of your best liquor. And because it’s dinner, feel free to pour yourself a tipple on the side; over one of our unique whiskey stones of course.
- 2 oz. plain flour
- pinch of Salt
- 1 egg
- 1/4 pint milk
- 2 tsp. flavorless oil
- 1/2 oz. butter
- 3 tbsp. whiskey
Sift the flour and salt into a large bowl. Make a hole in the center, and break the egg into it. Gradually whisk(ey) in the milk to form a smooth batter. Heat a frying pan, pour in the oil and then wipe it clean. Pour just enough batter in to coat the pan, and cook for about a minute. Give it a shake to loosen it up, then toss and cook the other side. Repeat with the rest of the batter, then put the pancakes aside. Makes 4 pancakes.
Whiskey Maple Cream Sauce
- 1-1/2 cup heavy cream
- 5 tbsp. pure maple syrup
- 3 tbsp. light corn syrup
- 3 tbsp. whiskey
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium-heat, stirring constantly for 15 minutes or until sauce is reduced and thick. When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly. Then drizzle over a stack of our whiskey pancakes. We like to sprinkle the whole mess with raspberries. Have fun creating your own favorite version.
And by the way, congratulations. You have just made a huge leap – you have mastered the art of slacking, without really slacking.