White Claw Pancakes Recipe

Today, Mythical Chef Josh is teaching you how to make White Claw Pancakes. Make your own with the recipe below! MK #027

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Time Codes:
----------------------
Raspberry Syrup - 0:49
Citrus Butter - 3:23
Pancake Batter - 5:47
Pancakes - 7:25

Recipe:
----------------------
Step 1: Make the raspberry syrup
Ingredients
* 8 ounces fresh or frozen raspberries
* ½ cup white sugar
* 1 can raspberry white claw
* 1 tsp lemon juice
* ½ tsp cornstarch
* 1 tsp water

1) Heat a medium saucepan on high heat and add raspberries, sugar, and white claw. Cook for 10 minutes at a rapid boil, stirring occasionally so the raspberries release their juice, until the liquid has reduced significantly.
2) Mix together cornstarch with water in a small bowl, then add that to your syrup and whisk so no lumps form. Cook for an additional 2 minutes then remove from heat.

Equipment
* Medium saucepot
* Silicone spatula
* Small ramekin
* Tiny spoon

Step 2: Make whipped citrus butter
Ingredients
* 1 lemon
* 1 orange
* 1 grapefruit
* 1 stick softened unsalted butter
* ¼ tsp salt
* 2 Tbsp sugar

1) Use a microplane (or the smallest setting on a cheese grater) to get 1 tsp zest each from a lemon, a grapefruit, and an orange.
2) Place the zest in a bowl along with the white sugar and salt. Use your hands to rub all the ingredients together.
3) Use a hand mixer to whip the sugary zest into the butter for at least 2 minutes on high speed until light and fluffy. You can also whisk it by hand. Might not end up with the same amount of fluffiness, but yolo.

Equipment
* Microplane
* Medium mixing bowl
* Hand mixer

Step 3: Make the pancakes
Ingredients
* 2 cups flour
* 1 ½ Tbsp baking powder
* 1 tbsp sugar
* 1/2 tsp salt
* 1 egg + 2 egg yolks
* 1 can White claw
* ¼ cup butter, melted + 4 Tbsp butter

1) Add all the ingredients to a blender and blend until all ingredients are fully mixed, about 30 seconds. Scrape down the sides of the blender cup and continue to blend if ingredients stick to the sides.
2) Heat a large nonstick pan on medium heat and melt in a tablespoon of butter. Add ½ cup of pancake batter and allow it to spread itself out naturally into a perfect circle. When bubbles start to form on the surface (after about 3 minutes) flip the pancake with a large spatula.
3) Repeat the process until you have a nice stack of pancakes. Top with raspberry white claw syrup and a scoop of citrus butter and enjoy.

Equipment
* Blender
* ½ measuring cup
* Spatula
* Electric griddle
* Tiny ice cream scoop