Marshmallow Pancake Stack with Blueberry Compote

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This  marshmallow pancake stack is topped with bourbon blueberry compote and spiked syrup! Kent was surfing and discovered that Makers Mark had created some simply amazing recipes. Well you know me, let’s try it out and share the results.  Demonstrating once again all these amazing dishes are for real life people too.

This sweet breakfast treat would seem to be just as great for supper, dinner lunch or maybe even the morning after. In fact I think it was originally shared as the “Morning After” breakfast.   The key as always is planning and prepping.  For a morning after you will want to make everything he night before.

Morning After Marshmallow Pancake Stack

I am pretty sure we have never followed a recipe to a precise T.  Meaning we like to create a ” Larmond Street’ adaptation.  For today’s specialty we followed precisely the Syrup and Compote recipe but the pancakes not so much.  Kent has had a favourite pancake recipe that we always use.  In fact I may have shared it a few times already. Talk about going overboard,  our pancakes have Bailey’s in them so this is truly not for under 19 (or 21).

A rich decadent breakfast that you will love.  It will serve between 2-4 people, depending on how hungry  or hungover you are .  Prep time is 30 minutes but you can prepare the syrup and compote in advance cutting your time to making pancakes.  Presentation is everything so don’t create an assemble your own buffet.  Dazzle them with fully prepared stacks. Thanks to Go Bourbon  for the inspiration.

The Ingredients for the Blueberry Compote

This can be prepared the night before making the breakfast or brunch prep a breeze.

• 1/2 cup and 2 tablespoons Maker’s Mark Bourbon
• 1/4 cup granulated sugar
• 3 cups fresh blueberries (can be substituted with huckleberries)
• 3 tablespoons fresh lemon juice

Ingredients for the Spiked Syrup

Similar to the compote this can be prepared in advance and stored in your fridge till you need.  This has a decent shelf liife so make extra and use it on your regular pancakes.  I tried it on the chocolate chip pancakes and it was still delicious

• 1 cup Grade A or Grade B maple syrup
• 2 cinnamon sticks
• 2 teaspoons whole cloves
• 1 piece fresh orange peel, 1″x 3″, minced
• 2 tablespoons butter
• Bourbon

Extra Ingredients for Pancake Stack

1 jar marshmallow cream (Fluff)
Butter for making pancakes

Instructions for making Marshmallow Pancake Stack with Blueberry Compote

Breaking this down into the individual segments lets start with the blueberry compote.

1. For Bourbon Blueberry Compote, combine 6 tablespoons of the Bourbon with the sugar and heat over medium heat,stirring until the sugar dissolves completely.
2. Add the berries and cook until they start breaking down and the mixture thickens slightly, about 15 minutes.
3. Remove from the heat and allow to cool for 4 minutes.
4. Stir in the remaining Bourbon and lemon juice.

For Spiked Syrup,

1. combine the maple syrup, cinnamon, clove and orange peel in a small sauce pan.
2. Heat over medium-high heat to a simmer then remove from the heat and allow the syrup and aromatics to steep for 20 minutes.
3.  Strain the syrup through a fine mesh sieve into a small saucepan.
4. Gently warm the syrup over low heat.
5.  Add the butter and Maker’s Mark Bourbon and stir until well blended.
6. Serve warm.

For the Pancakes Stack

1. To make a pancake stack, place a pancake on a plate and top that pancake with a few tablespoons of marshmallow cream.
2. Add another pancake and top again with a few tablespoons of marshmallow cream.
3. Add a third pancake to the stack.
4. Brush generously with melted butter a
5. Top the pancake stack with the Bourbon Blueberry Compote and then drizzle generously with Spiked Syrup.
6. Serve immediately!

How simply amazing is this? If you try this let me know,  would love to see your pictures

pancake stack is topped with bourbon blueberry compote

This sugar crusted marshmallow pancake stack is topped with bourbon blueberry compote and spiked syrup! This sweet breakfast treat would seem to be just as good in the middle of the night as it would the morning after. The key is to make the compote and syrup ahead of time and to assemble the pancake batter at the last minute.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Blueberry Pancakes, Bourbon Blueberry Compote, Bourbon Pancakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Author: lindaandkent1@gmail.com

Ingredients

• 1/2 cup and 2 tablespoons Maker’s Mark Bourbon
• 1/4 cup granulated sugar
• 3 cups fresh blueberries can be substituted with huckleberries
• 3 tablespoons fresh lemon juice
• 1 cup Grade A or Grade B maple syrup
• 2 cinnamon sticks
• 2 teaspoons whole cloves
• 1 piece fresh orange peel 1″x 3″, minced
• 1 jar marshmallow cream Fluff

Instructions

• For Bourbon Blueberry Compote, combine 6 tablespoons of the Bourbon with the sugar and heat over medium heat, stirring until the sugar dissolves completely. Add the berries and cook until they start breaking down and the mixture thickens slightly, about 15 minutes.Remove from the heat and allow to cool for 4 minutes. Stir in the remaining Bourbon and lemon juice.
• For Spiked Syrup, combine the maple syrup, cinnamon, clove and orange peel in a small sauce pan. Heat over medium-high heat to a simmer then remove from the heat and allow the syrup and aromatics to steep for 20 minutes. Strain the syrup through a fine mesh sieve into a small saucepan. Gently warm the syrup over low heat. Add the butter and Maker’s Mark Bourbon and stir until well blended. Serve warm.
• For Pancake Stack,

  refer to our Pancake recipe https://www.alabouroflife.com/pancakes-for-grown-ups/
• To make a pancake stack, place a pancake on a plate and top that pancake with a few tablespoons of marshmallow cream. Add another pancake and top again with a few tablespoons of marshmallow cream. Add a third pancake to the stack. Brush generously with melted butter Top the pancake stack with the Bourbon Blueberry Compote and then drizzle generously with Spiked Syrup. Serve immediately!

Have you tried this recipe? I would love to see the resultsMention @@alabouroflife or tag ##alabouroffood!