-
- Prep
- 10 min
-
- Total
- 40 min
-
- Serving
- 8-10 pancakes
Ingredients
- 430 mL (1 3/4 cups) flour
- 5 mL (1 tsp) sugar
- 7.5 mL (1 1/2 tsp) baking powder
- 5 mL (1 tsp) baking soda
- 5 mL (1 tsp) salt
- 2 eggs
- 60 mL (1/4 cup) melted butter
- 250 mL (1 cup) buttermilk
- 125 mL (1/2 cup) BAILEYS™ Coffee Creamer Caramel
- 90 g (1/2 cup) mini chocolate chips
Directions
- Preheat your griddle to 165°C (325°F).
- Combine flour, sugar, baking powder and baking soda with salt in a bowl.
- In a separate bowl, whisk together the eggs, melted butter, buttermilk and BAILEYS™ Coffee Creamer Caramel.
- Add wet ingredients together with dry by gradually stirring the wet ingredients into the dry.
- Mix the pancake batter with a whisk or mixer for 30 seconds. Do not overmix; let batter stand for 1-2 minutes. Gently fold in mini chocolate chips.
- Spray griddle with nonstick vegetable oil; pour batter onto griddle and cook until bubbles begin to form and break on top of the pancake. Flip pancake and cook for another minute.
- Remove pancakes, stack and serve with butter and maple syrup.
RECIPE BOOK
GO AHEAD, INDULGE
- Prep
- 5 min
- Total
- 15 min
Dirty chai latte
- Prep
- 30 min
- Total
- 1 hr 15 min
Fudgy Caramel Holiday Brownies
- Prep
- 10 min
- Total
- 20 min
