Spike Your Pancakes With Irish Cream

I'm not interested in the results of 23andMe or any similar genetic test. I'm white. I'm from Mississippi. There are no good or noble fruit hanging in that tree.

I know that I am somewhat Irish. Before my great-great-grandmother moved to America, she wore Irish earrings that I wore when I got married. Some white people exaggerate their connection to the Emerald Isle because we don't have a day of Welsh excess and imbibing to celebrate in the United States.

I have no emotional connection with these Irish Cream Pancakes, so I amfeigning enthusiasm over a day. The pancakes are very easy to make, just replace the water or milk with the same volume of Irish cream. I used a grocery store brand that wasn't as alcoholic as Bailey's, but still had an unmistakable hint of alcohol.

Irish cream pancakes are hard to stop eating. Though they come out nicely using store-bought Irish cream, they would be even better with the homemade stuff, which is easy enough to whip up in the comfort of your own kitchen. Add some chocolate chips to the batter before you cook the pancake.

Once you have obtained or produced your cream of choice, mix your batter according to the box instructions, substituting all or some of the milk or water for Irish cream. Fry batter in butter for the best results.

If you're worried about the sting of booze being too harsh in the morning, you can experiment by replacing half of the liquid in your recipe with Irish cream. Increasing the amount of Irish cream will increase the amount of sugar in your pancakes, so set the heat a little lower than you normally would to prevent them from burning before the insides are fully cooked. You can serve with maple butter, Irish cream-flavored whipped cream, or rum ham.