Teeling Whiskey, Bacon & Maple Syrup Pancakes Recipe – You’re Welcome!

Posted in Updates.

It’s that wonderful time of year again, the time we dust off our Teeling Whiskey, Bacon and Maple Syrup pancake recipe (who are we kidding, this is done weekly) – but this year we’re sharing it with our lucky blog readers!

Everyone has a family recipe for the humble pancake and we’re not about to claim to be experts in that, but here’s a reminder of the basics before we get into some whiskey sauce alchemy:


Simple Pancake Batter Ingredients (makes 10 decent size pancakes):

  • 100g Flour
  • 2 Eggs
  • 300ml Milk
  • Tablespoon of melted butter

Add the ingredients to a bowl, and make sure to stir while gradually adding the milk to avoid lumps. Whisk to a good thick batter for about a minute. Let the mixture sit for a half an hour. Cook your pancakes in an oiled frying pan on medium heat for about 1 min per side (theatrical flipping optional).


The Secret Sauce – Whiskey, Bacon and Maple Syrup:

Now come the important part, you’ll need:

  • 40ml Teeling Small Batch Irish Whiskey
  • 350ml high quality Canadian Maple Syrup (They’re the experts in this department)
  • 350g streaky Irish bacon


The Step:

  • Cook half the bacon to a crisp in a hot frying pan.
  • Crumble this into small bits and add to the maple syrup and Teeling Whiskey in a saucepan on low heat, stirring as you bring it to the simmer.
  • Turn off heat and cover saucepan (you don’t want this syrup to be too hot).
  • Cook the remaining bacon to your liking.
  • Drizzle the syrup over a stack of fresh pancakes, and delicately place bacon strips on top before devouring.


We hope your Pancake Tuesday is as indulgent as ours! Send us your pics at #SpiritofDublin if you can spare a second before demolishing!


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