Fat Bourbon Buttermilk Pancakes

This recipe makes thick, tasty, & filling pancakes that will soak up that butter and maple syrup. They’re super easy to make as well.
You can use normal Bourbon but I once used Peach Bourbon and now that’s all I use.

Dry Ingredients:

• 1 Cup Flour

• 1 Tsp Baking Powder

• 1/4 Tsp Baking Soda

• 1/2 Tbs Sugar

• 1/4 Tsp Salt

• 1/4 Tsp Cinnamon

  Wet Ingredients:

• 1 1/8 Cups Buttermilk

• 1 Egg scrambled

• 1/2 Tsp Vanilla

• 1/2 Tsp Bourbon

• 1/2 Tsp Maple Syrup

• 2 Tbs Butter melted

1. The best way to make these thick pancakes is to have two separate bowls. In one bowl you’ll put the dry ingredients and in the other you’ll put the wet. Whisk both bowls separately and then put away the whisk.

2. You’ll then slowly add the wet ingredients to the dry ingredients but don’t whisk them together. The key to having thick fluffy pancakes is to not over-mix the batter. You want clumps of dry in the wet. That’s the key. So I use a rubber spatula to fold the wet into the dry. You’ll want the end product to look like the first picture.

3. Get a nice cast iron skillet out and melt butter on low to medium low. You want the skillet hot but not too hot.

4. Plop a nice dollop of batter on the hot skillet with the melted butter and kind of evenly shape it with the spatula. You’ll know to flip ‘em when bubbles start popping up on top.

5. Flip them carefully!

6. Cook ‘em on the other side till they no longer stick to the skillet and then repeat!

7. Make sure you pour lots of syrup on them delicious suckers before digging in.