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!

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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