Rum and Cranberry Pancakes with Butter Rum Syrup.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.6 out of 5 stars
(5)
Ingredients
12 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve pancakes drizzled with the rum butter sauce. Sprinkle with powdered sugar if desired.
Step 5
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