Ingredients

The following ingredients have 2 Servings
  • 1 cup All Purpose Flour
  • 1 cup Irish Cream Liqueur (I used Kerrygold brand)
  • 1 Egg
  • 1/2 cup Milk
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt
  • 2 tablespoons Melted Butter
  • 1/2 cup Mini Semi-Sweet Chocolate Chips
  • Plus 2 tablespoons Butter to grease the skillet
  • *Serve with Maple Syrup

Instruction

  • In a bowl, combine the flour, Irish Cream, egg, milk, vanilla, salt, and melted butter. Stir until the batter is smooth.
  • Stir the chocolate chips into the batter. You can add more or less chocolate chips depending on your preference.
  • Heat a skillet over medium-low heat. Let the pan heat up for one minute, then add 1/2 teaspoon of butter to the pan. Spread the melted butter evenly over the skillet.
  • Pour about 1/4 cup of the batter into the pan forming a large pancake. After about 2 minutes air bubbles will appear on the surface of the pancake, signaling that is time to flip the pancake. I didn't add more butter to the pan when I flipped the pancake since there was just enough remaining in the pan.
  • Let the second side of the pancake cook for 1-2 minutes until golden brown. Either place the completed pancake in the oven heated to 200 degrees, or cover it, to keep it warm while you continue making more pancakes.
  • Add 1/2 teaspoon of butter to the pan before making each pancake. Continue the pancake making until all the batter is gone.
  • Serve the warm pancakes with maple syrup.