It's Sunday morning and your eyelids struggle to creak open past the thick film of crusty makeup that you forgot to take off last night.
You can't seem to decide if you're hungry AF or hungover AF. We all know there's a very thin line between the two.
Thankfully, boozy pancakes are here to help you navigate that precarious line.
Not only are boozy pancakes a real thing, but there are multiple recipes to choose from.
First, there's Baileys Irish Cream pancakes.
Now, I know what you're thinking: This already sounds too fancy and too difficult for your half-drunk ass to accomplish the morning after a night out.
Hear me out, though. You only need ONE BOWL to make these fluffy little pieces of heaven.
Yep. Just one bowl.
And all of the ingredients in the recipe are super basic, so there's no need to cluelessly wander around your local grocery store until a disgruntled employee lies to you about where the coconut oil is.
According to Serious Eats, here's how you make them:
Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Irish cream liquor until combined. Add flour and baking powder to the bowl, then stir until just about smooth (see note). Heat 1 tablespoon butter in large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup portions of batter into pan as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter. Serve warm with butter and syrup.
If Baileys isn't really your style, or if you're more into a traditional pancake, you can go ahead and smother yourself and your fluffy pieces of heaven in Jack Daniel's syrup.
Again, a super-simple recipe, as the syrup requires nothing more than a bottle of Jack, some maple syrup and unsalted butter.
I think Ke$ha could definitely get down with these bad boys.
Tablespoon gives you the info you need to know:
In a small pot over low heat, combine Jack Daniel's, maple syrup and butter. Stir until the mixture simmers lightly. Let simmer for a few minutes to cook off the alcohol in the whiskey. Then remove from heat and let cool. Serve warm or cold over pancakes.
Now, if you're not as hungover as you thought were and you're willing to experiment with something a liiiittle more challenging, buttermilk beer pancakes are truly next-level amazing.
The recipe calls for virtually all the same ingredients, but you'll also need beer (obviously), buttermilk or heavy cream, vanilla extract and cream of tartar — whatever that is.
Seriously, my pinky involuntarily raises itself when I even think about the phrase "cream of tartar."
Still, look at it this way: You have the luxury of stuffing your face in the comfort of your own home with any one of these recipes instead of subjecting yourself to the judgmental stares of some douchey waiter.
Drinking In America breaks down the boozy breakfast dish:
Set out a stand mixer (or a bowl and a hand mixer), a small bowl and a large bowl. Separate the eggs, putting the whites in the stand mixer and the yolks in the small bowl. Add the cream of tartar to the egg whites and beat on high until stiff peaks form, about 5 minutes. Add the beer, buttermilk and vanilla to the egg yolks, beat until well combined. In the large bowl stir together the flour, sugar, baking powder and baking soda. Add the yolk mixture to the dry ingredients and stir until combined. Then, fold the egg whites into the pancake batter. Add the butter to a preheated griddle (preheated to 350 degrees) or large skillet over medium high heat, push around until melted. About ¼ cup at a time, pour the pancake batter on the preheated surface. Let it cook until bubbles form in the center, flip and allow to cook until golden brown on the underside.
No shame in the boozy pancake game, baby. No shame at all.