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.