RotW: Choco-Nanana-Whiskey Pancakes

Posted on July 7, 2009. Filed under: Fud | Tags: , , , , , , , |

(RotW = Recipe of the Week) So Mario had a LOOOOONG day at work yesterday. He usually does, but longer than usual because the only other person in his dept. is on vacay this week. So to cheer him up, and in honor of his birthday, I made him what he’s been craving for a long time: PANCAKES. But, I decided to make them extra special.

My concoction:

  • 1 cup of pancake powder (I have the ‘just add water, with lard already inside’ cheapy mix)
  • 1-3 – 1/2 cup sweetener or sugar
  • 3 tablespoons of at least halfway DECENT whiskey
  • A dash of vanilla flavoring
  • Enough water to make the liquids total 3/4 cup
  • Spices of choice (optional): cinnamon, ginger, nutmeg, ground cloves, etc
  • Chocolate chips (probably used 1/3 – 1/2 cup)
  • 1/2 a large nanana, chopped
  • Maple syrup

Heat pan, skillet, griddle, whatev to 400 degrees Farenheit or til when water sizzles and evaporates from pan. Spray with nonstick cooking spray.

Mix the first 5 (or 6) ingredients together. Mix it when you’re ready to use it and don’t worry about lumps. The last things you want to do with pancakes is either have it sit, wet, for a long time, or to overmix it. Those develop proteins and make pancakes tough and rubbery and not fluffy and tender (thanks Alton Brown!).

Pour your pancakes on the hot thingamajigger in the shape, size, number, and polititcal party of your choice. Once the shininess starts fading from the top of the pancake, start sprinkling the chocolate chips and chopped nanana. Let the sit for a bit and melt. I used a fork to lightly spread them into the pancake.

Flip over before the top firms. Only need not even a minute on the other side.

Some people put them in a 200 degree oven to keep warm, whether in between kitchen towels or dampened paper towels. That dries it out. I get two simple plates with a bit of a lip. Put the pancakes on one plate, cover them with the other plate. Voila! Keeps in the heat and the moisture. And if needed, nuke it for a minute in the plate sandwich to heat them back up. Still moist!

NOTE: When I originally made them, I used a full shot of whiskey (approx. 1/4 cup). You could easily detect the whiskey bite. I suggest using less, as I plan to next time. Since you can taste the whiskey is why I suggest using decent stuff. We used Maker’s Mark. And, I know what you’re thinking, ‘Peach, if it’s a ready-made pancake mix, why more sugar?’ …Wait. No. Maybe you’re not asking that. But IF on the off-chance you were, I would say it is to balance out the bite of the whiskey. You want the flavor of the stuff, not like you’re dipping a pancake into your drink. Also, I used buttermilk mix, so it’s not very sweet to begin with. If the mix you have on hand is sweet up the wazoo, I’d not add extra. Just me.

These are so moist, that you hardly need maple syrup, and only need a fork.

I wanted to take a picture, but Mario demolished his plate. Don’t blame him. I demolished mine too, and I’m not big into sweets.

~Peach

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