Irish Mist Pancakes



  • 1 cup sifted flour
  • 1 1/2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 1/2 cups milk
  • 1 tablespoon butter, melted
  • 1 liqueur glass Irish Mist


  • 1 liqueur glass Irish Mist
  • 1/4 cup melted butter
  • 1/4 cup granulated sugar
  • Whipped cream


  1. To prepare the batter, combine the flour, sugar, salt, eggs, milk, butter and Irish Mist liqueur; beat until smooth. Set aside for 1 hour.
  2. To make the topping, combine Irish Mist liqueur, butter and sugar. Set aside.
  3. To cook pancakes pour enough batter (2 to 3 tablespoons) onto a hot greased griddle to make 1 pancake about 6 inches in diameter; tip the pan to make the pancake as thin as possible. Brown on both sides. Roll each pancake as it is cooked and keep hot until all pancakes are cooked.
  4. To serve place a spoonful of topping on each pancake. Top with a dash of whipped cream.
  5. Serve pancakes hot.

Yield: about 14 to 16 pancakes

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