IRISH CREAM PANCAKES
1 cup sifted flour
1 ½ T. granulated sugar
1/8 teaspoon salt
3 eggs
1 ½ cups milk
1 T. butter, melted
2 oz. Irish Cream liqueur
Topping
2 oz. Irish Cream liqueur
¼ cup butter, melted
¼ granulated sugar
Whipped cream
Combine the flour, sugar, salt, eggs, milk, butter and liqueur; beat until smooth. Set aside for one hour.
To make the topping, combine liqueur, butter and sugar. Set aside. To cook pancakes pour enough batter
(2-3 Tablespoons) onto a hot greased griddle to make one pancake about six inches in diameter; tip the pan
to make the pancake as thin as possible. Brown on both sides. Roll up each pancake as it is cooked and keep hot until all pancakes are cooked. To serve place a spoonful of topping on each pancake. Top with a
dash of whipped cream. Makes about 14-16 pancakes.
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