Rum & Raisin Pancakes

4 servings

70g (⅓ cup) Lurpak butter

2 large eggs, beaten

500ml (2 cups) milk

300g (2 cups) all-purpose flour

4 Tbsp (¼ cup) caster sugar

4 tsp baking powder

2 tsp cinnamon

1 tsp mixed spice

75g (½ cup) raisins

1 -2 tots rum

 

Rum & Raisin Pancakes

Preparation

Melt butter in a small saucepan and set aside.

In a small bowl- combine eggs, milk and butter. Whisk.

In a large bowl combine flour, caster sugar, baking powder, cinnamon and mixed spice. Whisk.

Pour wet ingredients into the dry and whisk well until smooth and incorporated.

Fold in the raisins and finally a shot or two of rum if desired.

Fry pancakes using clarified butter until golden brown and fluffy.

Serve with a dollop of butter, maple syrup and cinnamon sugar.

 

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