Irish Cream Pancake Sauce
Over the weekend we were making our weekend fun brunch, and I was cooking up recipes for Naturally Dyed Green Pancakes to celebrate St. Patrick’s Day. We were creating a fun kid-friendly St. Patrick’s Day breakfast recipe, and I thought, hey what about us adults?! So we made an “adult only” pancake sauce. Adults deserve something festive for breakfast on St. Patrick’s Day too, am I right!? This recipe is deliciously sweet, with subtle notes of the Irish Cream and Espresso/Coffee. Nothing could be more appropriate and flavorful for this official Irish holiday! It is a unique twist on replacing ordinary maple syrup with an adult's only sauce! I highly recommend pairing this sauce with our Naturally Dyed Green Pancakes. The two are a perfect combination for a fun and festive St. Patrick’s Day breakfast/brunch! As always, enjoy your holiday and I love to hear your thoughts!
Irish Cream Pancake Sauce
- 1 cup Brown Sugar
- 1/3 cup Espresso or Coffee Drink
- 2 tbsp Butter
- 1/4 tsp Vanilla Extract
- 1/2 oz Bailey’s Irish Cream
- 1 oz Water
- In a medium sauce pan over medium high heat, melt the butter and bring to a slight bubble.
- Whisk in the brown sugar and vanilla extract.
- Add the espresso/coffee and Irish cream liquor. Continue to whisk.
- Bring to a boil, let it boil for 3-4 minutes. Whisk here and there.
- Reduce to low heat. Simmer for 1-2 minutes. (Add water if it needs thinned out, whisk, and let simmer another minute).
- Let it cool for 1-2 minutes. Use to top on pancakes or waffles.
- Should make 1 ½ cups of sauce. Simply Enjoy!