Booze and breakfast.
And Happy 4th birthday Living The Sweet Life 🙂 wooo hoooo!!
It’s crazy to think that I’ve been blogging for 4 years already.
If you could eat any meal for the rest of your life what would it be?
Mine, breakfast/brunch. Seriously – it outweighs lunch, dinner and dessert any day … and that says a lot!!
It’s all the pancakes, waffles, smoked salmon, bagels, dooooouuuughnuts. I want it all.
These pancakes are fluffy and full of fall spices, and the syrup – I could drink it.
Also, it’s totally kiddo friendly as all of the alcohol burns away ( wink wink… kidding, it does). Or you know, this could totally just be a parents only meal … if I catch anyone with a straw in the syrup … I’ll have no choice but to high-five you!!
Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup
Speculoos Pumpkin Spice Pancakes
1 3/4 cups flour
1/4 cup ground Speculoos cookies
1/3 cup granulated sugar
1/2 tsp salt
1 tsp pumpkin spice
1 1/2 tsp baking powder
2 cups milk
2 tbsp room temperature butter ( or margarine)
1 Tbsp Vanilla extract
In a large bowl, whisk together all of the dry ingredients.
Add egg, milk, butter and vanilla.
Whisk until smooth.
Using 1/2 cup scoop batter into a hot frying pan / griddle.
Cook until you begin to see small bubbles – flip and cook an additional 2 minutes.
Repeat for the remaining batter.
Whiskey Maple Syrup
1 Cup Water
1 Cup Granulated Sugar
1/3 Cup Brown Sugar
1 Tbsp Whiskey
1 Tsp Maple Extract
In a small sauce pan, whisk together all of the ingredients. Bring to a simmer over medium heat. Cook until thickened – approximately 30 minutes. Remove from heat and allow to cool for 10 minutes.
Serve warm over pancakes.