Rum and Cranberry Pancakes with Butter Rum Syrup.
All Sundays call for pancakes...with rum...right? Rum and Cranberry Pancakes to be exact.
Foto: Half Baked Harvest
Ingredients
- 2 cup self-rising flour
- 2 eggs
- 2 tablespoons caster sugar* (super fine)
- 1 1/2 cups milk
- 1/2 cup dried cranberries or raisins (Sneh's recipe calls for raisins)
- 1 tablespoon rum (I used a coconut rum)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup chocolate chips (optional)
- pinch fo salt
- 1 tablespoon olive oil
- 4 tablespoons salted butter
- 1 tablespoon run (I used coconut rum)
- 2 tablespoon dried cranberries or raisins (Sneh's recipe calls for raisins)
- 1/3 cup pure maple syrup
Steps
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To make the pancakes, combine all the ingredients in a large bowl, and whisk with a wire whisk until smooth. Set aside to rest for 15 minutes.
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To make the rum butter sauce, combine all the ingredients in a small sauce heavy-bottomed saucepan on low heat. Simmer until the butter has melted and the cranberries (or raisins) are plump. Remove from the heat and leave in the pan to keep warm.
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Heat a skillet on medium heat. Pour 1/2-1/3 cup pancake batter on the center of the hot pan and gently spread the batter for form a circle. If desired, sprinkle in a few chocolate chips (do it!). Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
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Serve pancakes drizzled with the rum butter sauce. Sprinkle with powdered sugar if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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