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
Instructions 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.
