It's what they eat for breakfast in Margaritaville

Justin Warner
May 02, 2018

 

If you are on a never-ending quest to locate your missing shaker of sodium chloride, you once more may find yourself decreasing in fortitude. Your peers might point the finger as to who is responsible for this predicament, but you are already aware that the cursed bed was made by you.

Get out of that bed and into the kitchen and make these boozy pancakes.

Margarita Pancakes

Photo by Cory Green

For the pancakes:

1 tablespoon lime juice
1 1/4 cups milk
1/4 cup tequila
1 large egg 
3 tablespoons unsalted butter, melted and cooled slightly 
2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
Zest of 1 lime 
 

To cook the pancakes:

2 tablespoons vegetable oil 


For the syrup

2 tablespoons limeade concentrate
2 tablespoons cointreau
1 cup maple syrup


For the butter

Zest of one lime
Super coarse salt, like maldon
1 stick butter, softened

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1. Mix together the wet works. In another bowl, mix together the dry works. 

2. Add the wet works to the dry works and set aside.

3. In a small pan over medium heat, cook the maple syrup until bubbling. Carefully add the cointreau, ignite, and remove from heat until the flames subside. Stir in the limeade concentrate and keep warm.

4. For the butter, mix together the ingredients and set aside.

5. To cook the pancakes, set a nonstick pan over medium high heat. Use a paper towel to evenly coat the pan with oil.

6. Add a dollop of pancake batter. When the pancakes are bubbling in the center and the edges look plasticine, give them a flip and cook for about two more minutes.

7. Store the pancakes in a 200 F degree oven until you are finished making them or just stack and serve as they are ready.

8. Top with the butter and syrup for an excelente breakfiesta.

 

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