Wake and Bake: Pancakes with Apricot-Bourbon Sauce
Like soft serve and chocolate dip, there is something just so right about the pairing of peaches and bourbon. I like adding a dash of bourbon to my peach pie, or a dash of peach to my cup of bourbon. Unfortunately, it's not peach season yet. But there is a great early summer solution: apricots.
Fresh apricots are like the slightly tarter cousins of peaches, but similarly rosy, fuzzy, and up for a little boozing. And when is it more fun to booze than breakfast?
To make a sauce for pancakes, I took fresh apricots and diced them into 1/2-inch pieces. I combined the fruit with some brown sugar, bourbon, vanilla, and a few dots of butter. The apricots are baked until they soften and release their juices, creating a sweet sauce scented with vanilla and the slight smoke of bourbon.
It seemed only right to make the pancakes in the true American diner style: fluffy, a little thick around the middle, and golden on either side. But while there is nothing more exciting than a stack of pancakes, I usually have trouble finishing them. To solve this problem, I like to serve stacks of four blini-sized pancakes, all topped with a healthy dose of the apricot-bourbon sauce. Come summer, I'll swap out the apricots for peaches, but in the meantime, no one is complaining.