Best Flaming Amaretto Pancakes Recipes

LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP

Steps:

• For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
• For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
• For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
• Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
• Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

APPLE PANCAKES WITH AMARETTO PECAN SYRUP

Steps:

• Syrup: Melt butter, add nuts: brown lightly: remove nuts.
• Add maple syrup, cinnamon and salt to butter in saucepan.
• Add Amaretto,& apples cover simmer slowly 10 minutes.
• Remove cover simmer about 3 minutes longer.
• Remove from heat, add nuts.
• Replace cover to keep warm while making pancakes.
• Pancakes: Sift together the dry ingredients.
• Combine eggs, buttermilk and butter.
• Fold into dry ingredients.
• Do not over mix.
• Coat the apples with cinnamon and cardamom and fold into batter.
• Cook on hot lightly greased griddle and serve with warm maple syrup.

AMARETTO BLUEBERRY PANCAKES

Steps:

• Sauce Melt ice cream in fridge, stir in Amaretto Liquier or Grand Marnia, reserve almonds for garnish.
• Pancakes Combine eggs, milk and butter.
• In seperate bowl add flour, baking powder, sugar and salt.
• Stir flour mixture into egg mixture.
• DO NOT OVERBEAT.
• Gently stir in blueberries.
• Heat griddle, add a little butter and cook pancakes.
• Serve with sauce and garnish with almonds.

AMARETTO BLUEBERRY PANCAKES

Steps:

• 1. Sauce Melt ice cream in fridge, stir in Amaretto Liqueur or Grand Marnia, reserve almonds for garnish.
• 2. Pancakes Combine eggs, milk and butter.
• 3. In separate bowl add flour, baking powder, sugar and salt.
• 4. Stir flour mixture into egg mixture.
• 5. DO NOT OVER BEAT.
• 6. Gently stir in blueberries.
• 7. Heat griddle, add a little butter and cook pancakes.
• 8. Serve with sauce and garnish with almonds.