Baileys Irish Cream Pancakes

Ingredients

• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1 large egg
• 2/3 cup milk
• 1/3 cup plus 1 tablespoon Irish cream liquor
• 1 3/4 cup cake flour
• 3 1/2 teaspoons baking powder
• 4 tablespoons butter for cooking pancakes and to garnish
• Maple syrup, for serving

Directions

1. In a medium bowl, whisk the melted butter with the sugar, salt, and egg. Pour in the milk and Irish cream liquor, and whisk again until everything looks even. Add the flour and baking powder, then stir only until the batter is almost smooth.
2. Set a large nonstick skillet over medium-low heat and melt 1 tablespoon butter in it. Spoon in as many 1/4 cup portions of batter as the pan can hold comfortably, leaving them room, then gently nudge each one into a disc. When bubbles show up on top, turn the pancakes and cook the second side until finished, about 1-2 minutes more. Keep going with the rest of the batter. Serve warm with butter and syrup.