BAKED APPLE PANCAKE
•75ml whole milk
•3 eggs
•50ml double cream
•50g butter
•70g plain flour
•25ml Lir Whiskey
•1 teaspoon cinnamon
•30g icing sugar
•1 apple, quartered, cored & sliced
•1 tablespoon of castor sugar
METHOD
Set oven to 200c.
Blend the eggs in a jug with an immersion blender for 2 minutes.
Warm the milk and cream until lukewarm and blend into the eggs.
Melt half the butter & blend into the egg mixture with the flour, cinnamon, whiskey and icing sugar.
Melt the remaining butter & brush around a baking dish.
Pour in the batter & arrange apples on top.
Bake for 20 minutes – it will puff up.
LIR BUTTERSCOTCH SAUCE
•50g butter
•50g dark brown sugar
•50ml Lir Whiskey
•100ml double cream
METHOD
Heat the butter and sugar in a pan until the sugar has melted and started to caramelise.
Add the whiskey and cook for a minute.
Add the cream & simmer to spoon coating consistency.
Drizzle over the pancake and serve with cream or icecream.
