HENNESSY INFUSED PANCAKES
2 cups of all-purpose flour
¼ cup granulated sugar
1-teaspoon baking powder
½ teaspoon baking soda
¼ tsp. salt
2 eggs, separated
2 cups of buttermilk
½ cup (4 ounces) of salted butter, melted and slightly cooled.
½ tsp vanilla extract
Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt). Set Aside.
In a large bowl, whisk egg yolks. Add buttermilk and melted butter. Stir flour mixture into the buttermilk mixture.
Whisk egg whites a few seconds, and then stir into the batter.
Lumps are OK: don’t mix until it’s smooth.
Let the batter sit for 5 minutes.
Heat a nonstick skillet over medium heat.
Add a little oil or melted butter to the ban and then add ¼ or ½ cup scoops of batter onto the pan.
Cook the pancake until bubbles ride up to the surface and pop, which is about 2 minutes on each side. Carefully flip pancake cook.
HENNESSY INFUSED MAPLE BUTTER SYRUP
1 tbsp butter
¾ maple syrup
1/3 cup of Hennessy
In a saucepan, melt the butter over medium heat.
Add the maple syrup. Swirl and cook about 2 minutes.
Add the Hennessy, and let flavors cook 1 minute.
Remove from heat and serve
HENNESSY INFUSED WHIPPED CREAM
1 cup of heavy whipping cream
1 tbsp. Hennessy
1/2 tsp. vanilla
3 tbsp. sugar
In a mixing bowl, add whipping cream, sugar
When soft peaks form, add vanilla and Hennessy.
Beat until stiffer peaks form. Serve immediately.
ASSEMBLY:
Put one pancake on the plate. Brush with Hennessy
Repeat until you have the stack you want.
Pour Hennessy maple syrup on top.
Top with fruit and/or whipped cream
