By David Alan Bernahl, Owner, Cannery Row Brewing Company, Co-Founder and Director, Pebble Beach Food & Wine Festival
This sugar crusted marshmallow pancake stack is topped with bourbon blueberry compote and spiked syrup! This sweet breakfast treat would seem to be just as good in the middle of the night as it would the morning after. The key is to make the compote and syrup ahead of time and to assemble the pancake batter at the last minute.
Servings: 2–4
Prep Time: 30 minutes
Cook Time: 30 minutes
Ready In: 1 hour
Ingredients
1/2 cup and 2 tablespoons Maker’s Mark Bourbon
1/4 cup granulated sugar
3 cups fresh blueberries (can be substituted with huckleberries)
3 tablespoons fresh lemon juice
Pinch salt
1 cup Grade A or Grade B maple syrup
2 cinnamon sticks
2 teaspoons whole cloves
1 piece fresh orange peel, 1″x 3″, minced
2 tablespoons butter
2 large eggs
2 cups whole milk
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
4 tablespoons unsalted butter, melted
1 jar marshmallow cream (Fluff)
Butter for making pancakes
Instructions
For Bourbon Blueberry Compote, combine 6 tablespoons of the Bourbon with the sugar and heat over medium heat, stirring until the sugar dissolves completely. Add the berries and cook until they start breaking down and the mixture thickens slightly, about 15 minutes.Remove from the heat and allow to cool for 4 minutes. Stir in the remaining Bourbon and lemon juice.
For Spiked Syrup, combine the maple syrup, cinnamon, clove and orange peel in a small sauce pan. Heat over medium-high heat to a simmer then remove from the heat and allow the syrup and aromatics to steep for 20 minutes. Strain the syrup through a fine mesh sieve into a small saucepan. Gently warm the syrup over low heat. Add the butter and Maker’s Mark Bourbon and stir until well blended. Serve warm.
For Pancake Stack, Beat the eggs until frothy in a large bowl. Whisk in the milk. In a separate bowl, sift together the flour, sugar, baking powder and salt. Add the egg mixture to the dry mixture. Stir until well-incorporated, then stir in the butter. The batter should be fairly smooth with a few small lumps. Heat a large griddle or non-stick skillet over medium-high heat. Add a teaspoon of butter to the hot griddle and then spoon a 1/2 cup of batter to form a pancake 5″–6″ in diameter. Cook the pancake until bubbles stop forming and the batter begins to set, then flip the pancake (the cooked side should be a deep golden brown). Cook until the other side is set and golden brown. Remove the pancake and set aside on a baking sheet or plate, tented with aluminum foil to keep the pancakes warm. Wipe the griddle/pan down in between with a damp towel or paper towel. Repeat with the melted butter and remaining batter until all of the batter has been used. The griddle may get hot over time, so adjust and lower the heat as necessary.
To make a pancake stack, place a pancake on a plate and top that pancake with a few tablespoons of marshmallow cream. Add another pancake and top again with a few tablespoons of marshmallow cream. Add a third pancake to the stack. Brush generously with melted butter and then sprinkle the top pancake with a thin, even layer of granulated sugar. Melt the sugar using a hand torch, keeping the torch 6–8 inches away and in constant motion, to melt the sugar evenly without burning it. When the sugar hardens it will form a deep amber brown crust. Top the pancake stack with the Bourbon Blueberry Compote and then drizzle generously with Spiked Syrup. Serve immediately!
