Buzz
I’ve never explored 23andMe or any comparable genetic test, as the results don’t intrigue me. Being a white Mississippian, I know there’s little of interest or pride in my ancestry.
I’m aware that I have a bit of Irish heritage. At my wedding, I wore earrings passed down from my Irish great-great-grandmother, who wore them at her wedding in Ireland before immigrating to America. I also have some Welsh roots, but since there’s no Welsh celebration akin to St. Patrick’s Day in the U.S., many white Americans overemphasize their Irish ties to feel connected on March 17th. That’s precisely what I’m doing with these Irish Cream Pancakes—pretending enthusiasm for a holiday I don’t truly care about. Fortunately, the pancakes are delicious and simple to prepare: Just substitute the water or milk in your pancake mix with an equal amount of Irish cream. I used a store-brand version, less alcoholic than Bailey’s but still carrying a subtle boozy note.
These Irish cream pancakes are subtly sweet, slightly alcoholic, and incredibly addictive. While they turn out well with store-bought Irish cream, they’d be even more delightful with homemade Irish cream, which is simple to make at home. (For a sweeter, fancier twist, toss in some chocolate chips just before flipping the pancakes.)
Once you’ve secured your preferred cream (I’ve heard there are even almond milk-based options available), prepare the batter as directed on the box, replacing all or part of the milk or water with Irish cream. Avoid overmixing—lumpy batter ensures fluffy pancakes—and cook in butter for optimal results.
If the idea of a strong alcoholic kick in the morning feels overwhelming, try replacing only half of the liquid in your recipe with Irish cream, then tweak as desired. Using more Irish cream will also add extra sweetness, so lower the heat slightly to prevent the pancakes from burning before they’re fully cooked. Pair them with maple butter, whipped cream infused with Irish cream, or rum ham.
