Alongside the beloved screwdriver, mimosa and bloody Mary I would like to introduce a new brunch cocktail: The Pancake Breakfast. Made with 100% pure local Maple Syrup from Glenna Farms, and topped with a delicious stack of pancakes made with their All Natural Pancake Mix, this libation is sure to satisfy everyone at your next Sunday brunch.
I love using pure maple syrup in my recipes, and we go through quite a lot of it at our house! It is a healthy option for sweetening things up. Did you know that pure maple syrup contains doses of beneficial vitamins and macro-nutrients that we need to survive? Try saying that about sugar.
Glenna Farms was kind enough to send me a beautiful bottle of their syrup, and I couldn’t wait to try it out in a few recipes. I used it in salsa (yep, salsa! recipe coming soon), used it to sweeten my iced coffee and teas, and even found time to create this delicious cocktail. To ensure you make this recipe with high-quality, pure, 100% natural Maple Syrup the fine folks at Glenna Farms have offered a code good for 10% off. Visit their website, order some syrup and use code DAN16 at checkout. Here’s how to make it happen:
Follow the directions on the packaging for Glenna Farms All Natural Original Pancake Mix, and drop teaspoon dollops of pancake mix onto a warm, greased pan. Cook until the edges appear dry and then flip. Cook until both sides are golden. Place the pancakes in a stack and skewer, set aside.
Place 2 dashes Angostura Bitters, 1.5 oz Whiskey, 2 oz milk and 1 oz Glenna Farms Pure Maple Syrup in a shaker. Shake vigorously with ice. Strain into a glass and top with the skewered pancakes.
Optional: there are two fun ways to serve this with syrup alongside it. Option 1: tip the rim of your glass into pure maple syrup (and potentially some cinnamon, too!), then place in the freezer until syrup solidifies. Or option two, place the tiny stack of pancakes in the freezer for 30 minutes, drizzle with pure maple syrup, then freeze for another 30 minutes to allow the syrup to solidify.