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.
3cupsfresh blueberriescan be substituted with huckleberries
3tablespoonsfresh lemon juice
1cupGrade A or Grade B maple syrup
1piecefresh orange peel1″x 3″, minced
1jar marshmallow creamFluff
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.
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!