Marshmallow Pancake Stack with Blueberry Compote
A sweet and delicious breakfast for any brunch
Ingredients
- 10 oz. Maker's Mark bourbon
- 1/4 cup Granulated sugar
- 3 cups Fresh blueberries
- 3 tbsp. Fresh lemon juice
- 1 cup Maple syrup
- 2 Cinnamon sticks
- 2 tsp. Whole cloves
- 1 tbsp. minced orange peel
- 1 jar Marshmallow "fluff"
Instructions
- For bourbon blueberry compote, combine 4 oz. of the bourbon with the sugar and heat over medium heat, stirring until the sugar dissolves completely. Add the berries and cook until they start breaking down and the mixture thickens slightly (about 15 minutes). Remove from the heat and allow to cool for 4 minutes. Stir in 2 oz. of remaining bourbon and lemon juice.10 oz. Maker's Mark bourbon, 1/4 cup Granulated sugar, 3 cups Fresh blueberries, 3 tbsp. Fresh lemon juice
- For spiked syrup, combine the maple syrup, cinnamon, clove and orange peel in a small sauce pan. Heat over medium-high heat to a simmer then remove from the heat and allow the syrup and aromatics to steep for 20 minutes. Strain the syrup through a fine mesh sieve into a small saucepan. Gently warm the syrup over low heat. Add the butter and 4 oz. Maker’s Mark bourbon and stir until well blended. Serve warm.1 cup Maple syrup, 2 Cinnamon sticks, 2 tsp. Whole cloves, 1 tbsp. minced orange peel
- To make a pancake stack, place a pancake on a plate and top that pancake with a few tablespoons of marshmallow cream. Add another pancake and top again with a few tablespoons of marshmallow cream. Add a third pancake to the stack. Brush generously with melted butter Top the pancake stack with the Bourbon Blueberry Compote and then drizzle generously with Spiked Syrup. Serve immediately!1 jar Marshmallow "fluff"
Nutrition
Serving: 1pancakeCalories: 260kcalCarbohydrates: 52gProtein: 6gFat: 3gSaturated Fat: 2gSodium: 460mgPotassium: 160mgFiber: 2gSugar: 17gCalcium: 110mgIron: 2.6mg
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