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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A wonderful combination of egg and a pancake. Franglico enhances flavor into these Buttermilk Pancakes and finished with warm Maple syrup. Ingredients:
1 cup pastry flour |
2 tablespoons polenta |
1 tablespoon fine sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon fine sea salt |
1/4 teaspoon ground allspice |
1 cup low-fat cultured buttermilk |
7 jumbo eggs (brown) |
2 tablespoons extract (franglico liqueur) |
2 tablespoons corn oil |
1 pint fresh strawberries |
1 cup maple syrup (pure) |
Directions:
1. In a large bowl whisk together pastry flour, polenta, fine sugar, baking powder, baking soda, fine sea salt and allspice.
2. In a medium bowl wisk together low-fat cultured buttermilk, 1 egg, Franglico Liqueur and corn oil.
3. Combine liquid ingredients into dry ingredients all at once. Stir batter until smooth but do not over mix.
4. Heat a large heavy bottom pan or griddle. Coat pan or griddle with butter-flavored cooking spray. Pour a 1/3 cup pancake batter in pan or griddle and cook pancake for about 2 minutes. Turn pancake over and cook 1-2 minutes or until pancake is golden brown. Cook 5 more pancakes and hold warm for service.
5. Assemble the One Eyed Jack's.
6. Fry 1 egg sunny-side up and place on a warm plate. Cut a 1 1/2 inch diameter hole into the pancake. Place pancake over the egg. Drizzle with warm Maple Syrup. Fry remaining eggs one at a time. Assemble One Eyed Jack's and serve.
7. Garnish the plates with Fresh Strawberries or Fresh Seasonal Fruits.
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