(303) 468-8100
INSTRUCTIONS
Jackson Morgan 
Banana Pudding Cream, 
750ml, Reg: $25.99 SALE: 24.99
  • 2 tablespoons unsalted butter, melted
  • 2 eggs, separated
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup whole milk
  • 1/4 cup Jackson Morgan Southern Cream in Banana Pudding
  • 2 large bananas, peeled and sliced
  • 2 tablespoons brown sugar
  • For Boozy Banana Cream Maple Syrup
  • 1/2 cup heavy cream
  • 1/4 cup Jackson Morgan Southern Cream in Banana Pudding
  • 2 tablespoons brown sugar
  • Pinch of salt
INGREDIENTS 
  1. 1. Preheat oven to 425°F. Brush a mini-muffin tin generously with melted butter and place in
oven.

2. Using a hand mixer, beat the egg whites in a medium bowl until light and fluffy. Set aside.

3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Combine egg yolks, milk, and Banana Pudding liqueur and add to flour mixture. Stir to

combine, then gently fold in egg whites until no streaks remain.

4. Fill preheated mini muffin tin 2/3-full with batter. Top each with a banana slice and

sprinkle with brown sugar. Bake for 10 to 12 minutes, or until golden-brown.

5. To make syrup, combine heavy cream, Banana Pudding liqueur, brown sugar, and salt in a

small saucepan over medium heat. Simmer for 5 minutes.

6. Serve pancake bites with warm boozy banana pudding syrup.