Dooley’s Pancakes

Perfect for late breakfasts

Ingredients:

• 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

Topping

• blueberries
• powdered sugar

Method:

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.