Pancake mix (prepared according to package instructions)
Nonstick spray or butter (for the griddle)
3–4 peaches, sliced (not too thin—keep slices sturdy for flambé)
2–3 tbsp brown sugar
Splash of Sprite (adds caramelization and moisture)
2–3 tbsp bourbon (for flambéing)
1 tbsp butter
Whipped cream
Maple syrup or peach syrup (your choice)
Directions
Preheat one zone of the Blackstone to medium for pancakes, and another to medium-high for the peaches and flambé.
Spray or butter the griddle and pour pancake batter into 4–5 inch rounds. Cook until bubbles form and edges start to set, then flip and cook until golden brown. Keep warm on a low zone or under foil.
Melt butter on the medium-high zone and add sliced peaches. Sauté for 1–2 minutes.
Sprinkle with brown sugar and add a splash of Sprite, cooking until the sugar bubbles and peaches soften slightly.
Carefully drizzle bourbon over the peaches and ignite with a long lighter. Let flames burn off for 5–10 seconds, then gently flip peaches to coat in the caramelized glaze.
Stack 2–3 pancakes on each plate. Spoon the bourbon-glazed peaches over the top, drizzle with syrup, and finish with whipped cream. Add extra glaze if desired.
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