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Dooley’s Pancakes

Dooley’s Pancakes

Perfect for late breakfasts


  • 1/3 cup plus 1 tbsp. Dooley’s Toffee
  • 3 tbsp. butter, melted
  • 2 tbsp. sugar
  • 3/4 tbsp. salt
  • 1 egg
  • 2/3 cup milk
  • 1 3/4 cup cake flour
  • 3 1/2 tbsp. baking powder
  • butter for cooking pancakes


  • blueberries
  • powdered sugar


Mix butter, sugar, salt, and egg in a bowl. Whisk in milk and Dooley’s until combined. Add flour and baking powder, then stir until smooth. Heat butter in a pan, then scoop portions of batter into it. When bubbles appear on the surface, flip the pancakes over. Continue to cook about 1-2 minutes more. Serve warm with blueberries and powdered sugar.

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