Readers of this blog will know that pancakes are important in Casa Hayes-Boh. We have written about several pancake variations over the years, all based on my version of the Deborah Madison pancake recipe that has appeared on my web site since long before this blog (or any blog, for that matter).
On Friday mornings during the academic year, I am usually out of the house quite early for Project EarthView, leaving time only for the traditional Hayes-Boh weekday breakfast (one local egg, English muffin, yogurt, exquisite coffee), if that. But I have a very rare free Friday morning (because of a special program I'm doing in the afternoon), I decided to do pancakes, and to do something special with them.
So I prepared the batter as usual (using a bit of half-and-half in lieu of yogurt, and then added some apples. Simply slicing up the apples works fine, but lately I have enjoyed cooking the apples first. And by "cooking" I mean chopping them up, frying them in a bit of butter and cinnamon. When they have just started to crisp a bit, I pour whiskey or rum (in this case, Scotch) into the pan and lighti a match -- amateur flambe! Having only two hands, I did not manage to get a good photo of this, but there is a bit of orange flame visible in the left side of the pan.
I am not sure if the flame makes any difference, but the whiskey flavor certainly does!
In this case, I had more batter than we had appetite, so I carefully stored the batter in a glass jar for a weekend treat.
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