I’m not trying to turn my blog into a cookbook. Nor am I accepting money from the makers of Bailey’s Irish Cream for this endorsement, but only because they haven’t offered me any money. But, I played around a bit with recipes and had to share these.
Bailey’s Irish Cream Pancakes and Popovers.
If you already know how to make pancakes and popovers, all you need to do is replace half of the milk in the recipe with Bailey’s Irish Cream. It really is that simple. Don’t skimp on the Bailey’s. You want that taste to come through loud and clear, so to speak.
Presumably, any other Irish cream would work too. And, there may be better ones than Bailey’s. Though, I’ve neither looked all that hard nor found one I like better.
For pancakes, I would recommend following the recipe of whatever batter you buy but, as I said, replace half of the milk with Bailey’s. And, of course, they’re best with real maple syrup in prodigious quantities. (Diabetic? Don’t forget to hit the turbo button on your insulin pump.)
For popovers, the recipe I follow is the one that came on the box from the popover pan. I highly recommend a popover specific pan, not a muffin pan. The size and shape of popovers is part of what makes them popovers. A popover pan is deeper and is then filled only about 2/3 of the way, allowing plenty of space to rise.
So, the ingredients for the popovers are: (note: makes 6 in a proper popover pan, a good meal for 2 people)
1 cup of white flour (I’ve tried whole wheat. It won’t rise. :( )
1/2 cup milk
1/2 cup Bailey’s Irish Cream
2 teaspoons of oil
1/2 teaspoon of sugar
If you plan to make coffee and grind your own beans, grind them now. See noise warning below.
Preheat the oven and pan to 450 degrees F.
Dump everything but the eggshells and popover pan into a blender and blend on high. (Clearly, I’ve never written a cookbook.) You’ll probably need to take a spoon to scrape the lumps off the side of the blender and blend again.
When the pan and oven are hot, take out the pan, leaving the oven on 450. I like to spray a little oil (using an oil like Pam) into the pan, even though it is non-stick and the instructions do not say to do so.
Pour the batter from the blender into the popover pan, filling each popover bucket, or whatever you call it, about 2/3 of the way.
Put the pan back into the oven; turn the temp down to 425 degrees F; set a timer for 20 minutes.
DO NOT MAKE LOUD NOISES! A loud noise could cause the popovers to collapse. This is why you already ground your coffee beans.
When the timer beeps, the beeping of a microwave timer seems not to harm the popovers, turn down the temperature on the oven to 350 degrees F. Reset the timer for another 20 minutes.
When the timer beeps now, you’re done. (Now you can pop the cork on the Champagne for the mimosas.)
Be careful of steam burns as you pull them open and put in your favorite fillings bite by luscious bite. Next time I make them, I will probably make either 1/3 or 2/3 of the popovers with Bailey’s and the rest without. This will allow me to have 2 or 4 savory popovers and 2 or 4 sweet popovers depending on whether I want more sweet or more savory. Savory fillings would probably not go well with the Bailey’s popovers. I expect that if I make the savory batter first and move it from the blender to some other container while the pan is heating, I can make the rest without even needing to clean the blender in between.
I was surprised that the Bailey’s popovers rose even more than usual and came out firmer and, IMHO, slightly better consistency than the plain ones usually do. And, I still love the plain ones too.
Anyway, that’s it for my cooking post. I would not expect more recipes on this site.
Note that when I say it was shockingly easy to simply replace half the milk with Bailey’s that I am betting that this would work for almost anything with a significant amount of milk, or at least anything someone might want to have the flavor of Bailey’s. French toast can also be made with Bailey’s, as evidenced by me once having seen it on a menu. However, the much smaller amount of milk might dictate replacing all of the milk with Bailey’s rather than just half.
To the folks who make delicious Bailey’s Irish Cream, if you feel that this post has increased your sales, feel free to share the profits with me.