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0.0 – 0 reviews • Brunch
| Level: |
Easy |
| Total: |
40 min |
| Active: |
40 min |
| Yield: |
4 to 6 servings |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup milk
- 1/2 cup gin
- 3 tablespoons melted butter
- 1 tablespoon lemon juice plus zest of 1 lemon
- 1 egg
- Nonstick cooking spray or additional melted butter, for greasing the skillet
- 1 cup heavy cream
- 1/4 cup maple syrup
- 1/4 cup chopped fresh mint
- 1 quart blackberries, sliced in half
Instructions
- Add flour, sugar, baking powder, salt and baking soda to a large bowl. Whisk to combine. Add milk, gin, melted butter, lemon juice, zest and egg to a medium bowl and whisk to combine. Add wet ingredients to dry and mix until just combined and slightly lumpy.
- Heat a large skillet over medium heat. Spray with cooking spray or brush with melted butter. Add about 1/4 to 1/2 cup batter to the skillet for each pancake. Cook until golden brown on the bottom and bubbles begin to form on the surface, about 2 minutes. Flip and cook until golden brown on reverse side, about 2 more minutes. Transfer to a plate and continue with remaining batter.
- Add the heavy cream and maple syrup to a large chilled bowl. Mix until stiff peaks form using a hand mixer. Add mint and fold to combine.
- Spread the whipped cream on each pancake.
- Stack the pancakes with cream and a few blackberries followed by another pancake with cream and berries. Continue in this manner, finishing with cream and berries on top. Serve!
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
548 |
| Total Fat |
26 g |
| Saturated Fat |
14 g |
| Carbohydrates |
59 g |
| Dietary Fiber |
7 g |
| Sugar |
20 g |
| Protein |
9 g |
| Cholesterol |
100 mg |
| Sodium |
651 mg |
