Thursday, March 21, 2013

lacy panty cakes with whiskey sauce.


How can you pass over something with a title like this? More intriguingly, the recipe didn't come accompanied with a picture. Of course, if you read the narration carefully, you'll find that this is a pancake recipe. But not just any pancake recipe, a pancake with graham cracker crumbs in the batter. Like, graham crackers are one of the best things to ever exist on this earth to put in cakes, tarts, pies and why not pancakes? But. I did something even better. I used those Lotus caramelized biscuits instead of graham crackers. Genius.

These pancakes come accompanied with a whiskey sauce but if you ask me, this sauce beats this recipe's by a thousand miles.


Lacy Panty Cakes with Whiskey Sauce
recipe adapted from Baked

P.S. The flavour from the crackers/biscuits are more noticeable if you don't crush them too finely.

For the whiskey sauce:
1/2 stick butter
1 cup brown sugar
1/4 cup whiskey
1/2 cup cream

Melt the butter and sugar in a saucepan over medium heat. When the sugar has dissolved, stir in the whiskey and cook for 3 minutes, stirring constantly. Add the cream and cook for an additional 3 to 5 minutes or until the sauce has thickened slightly. Remove from heat and set aside.

For the pancakes:
4 eggs
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup graham cracker crumbs (or Lotus caramelized biscuit crumbs!)
1 cup sour cream
3 tbsp whiskey

butter, for oiling the griddle

Whisk the eggs until pale and thick, about 1 to 2 minutes.

Sift the flour, sugars, baking powder, baking soda and salt into a bowl. Stir in the cracker crumbs. Pour in the whisked eggs and stir until combined. Stir in the sour cream and whiskey until incorporated.

Cook the pancakes and serve warm with a hearty drizzle of whiskey sauce.

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