Rum and Cranberry Pancakes with Butter Rum Syrup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 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
It was a lazy Saturday morning, and I felt like having a fun and special breakfast. I decided to make these pancakes that are not my everyday go-to ones. I chose rum and cranberry because I love the combination! I also tested them on my husband, and he absolutely loved them! The pancakes themselves are soft, fluffy, and bursting with flavor. The butter rum syrup is thick, rich, and decadent. The combination of the two is simply divine! I highly recommend you to try them!
I have to admit, I was a little bit skeptical at first. I wasn't sure how the rum and cranberry would taste together. But I was pleasantly surprised! The flavors meld together perfectly, creating a pancake that is both sweet and tart. The butter rum syrup is the perfect finishing touch, adding a richness and depth of flavor that takes these pancakes to the next level.
Overall, I would say that these Rum and Cranberry Pancakes are a must-try. They're easy to make, and they're absolutely delicious. So what are you waiting for? Give them a try today!
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.
