Rum and Cranberry Pancakes with Butter Rum Syrup
Pancakes with a twist! These rum and cranberry pancakes are bursting with flavor, and the butter rum syrup is the perfect topping.
Pancakes with a twist! These rum and cranberry pancakes are bursting with flavor, and the butter rum syrup is the perfect topping.
- 2 eggs
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups milk
- 1 tablespoon olive oil
- 2 cups self-rising flour
- 2 tablespoons caster (super fine) sugar*
- 1/2 cup dried cranberries or raisins
- 1 tablespoon rum (i used a coconut rum)
- 1 cup chocolate chips (optional)
- 4 tablespoons salted butter
- 1 tablespoon rum (i used coconut rum)
- 2 tablespoon dried cranberries or raisins
- 1/3 cup pure maple syrup
- Carbohydrate 48.3331655558328 g
- Cholesterol 13.9843750068964 mg
- Fat 9.93349986368642 g
- Fiber 2.24777501751917 g
- Protein 5.97116375083311 g
- Saturated Fat 5.69107625153031 g
- Serving Size 1 1 PANCAKES (120g)
- Sodium 550.065625021797 mg
- Sugar 46.0853905383136 g
- Trans Fat 0.729155416876606 g
- Calories 299 calories
Step-by-step
- 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.
- 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.
- 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.
- Serve pancakes drizzled with the rum butter sauce. Sprinkle with powdered sugar if desired.
Self-rising flour does the heavy lifting in this batter by supplying pre-blended leavening agents that react immediately with liquid. Skipping the chemical leaveners separately simplifies the mixing bowl stage. Precise sequencing dictates success when combining spirits, dairy, and dry goods into a cohesive breakfast dish.
Resting and Cooking the Batter
Whisking the batter until smooth releases gluten networks within the flour. Letting that mixture rest for 15 minutes allows hydration of the starch granules, producing a tender crumb rather than a rubbery texture. Heat a skillet over medium heat to ensure the exterior browns properly without burning the interior. Pour half-cup portions into the center, waiting for bubbles to puncture the surface before flipping. That visual cue signals that the bottom set has achieved a golden hue and the structural integrity can withstand the turn. Cook the reverse side for roughly 60 seconds to finish the interior.Simmering the Sauce
While the pancakes rest, build the butter rum syrup in a heavy-bottomed saucepan over low heat. Low thermal energy prevents the dairy solids from burning while melting the butter and infusing the maple syrup with alcohol and dried fruit. Simmer until the dried cranberries or raisins plump up from absorbing the liquid. Keep the sauce warm on the back burner until serving time. This method pairs the spirit-laced fruit with a rich carbohydrate base, drawing on historical culinary traditions of combining aged spirits with sweet griddle cakes.
