Warm cinnamon, maple, and bourbon elevate fluffy, golden pancake balls. Perfect for morning indulgence or sharing.
# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
07 - 1 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted, plus extra for greasing
10 - 2 tablespoons pure maple syrup
11 - 2 tablespoons bourbon
12 - 1 teaspoon vanilla extract
→ Finishing
13 - 2 tablespoons melted butter, for brushing
14 - 1/4 cup granulated sugar
15 - 1 teaspoon ground cinnamon
16 - Maple syrup, for serving
# Directions:
01 - Whisk flour, granulated sugar, baking powder, baking soda, salt, and cinnamon thoroughly in a large mixing bowl.
02 - In a separate bowl, whisk together whole milk, eggs, melted unsalted butter, maple syrup, bourbon, and vanilla extract until smooth.
03 - Pour wet mixture into dry mixture and gently stir until just incorporated. Retain small lumps to prevent overworking.
04 - Set an aebleskiver pan or cake pop maker over medium heat and lightly grease each cavity with butter.
05 - Fill each cavity about three-quarters full with batter. Cook for 2 to 3 minutes until bubbles form and edges start setting.
06 - Use a skewer or fork to rotate each ball. Continue cooking for an additional 2 to 3 minutes until golden on all sides and just cooked through. Repeat with remaining batter, regreasing as needed.
07 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a shallow bowl. Brush pancake balls with melted butter, then roll in cinnamon sugar to coat.
08 - Transfer to serving plate and enjoy warm with additional maple syrup for dipping.
