- Serves: Makes 20-22 pancakes using an 18cm pan
- Cook Time: 15 minutes
- Prep Time: 25 minutes plus 1-2 hrs chilling
- Effort: easy
For the rum butter
- 735 g light brown sugar
- 50 ml dark rum
- freshly grated nutmeg
For the pancakes
- 220 g plain flour
- 4 large eggs
- 400 ml milk, mixed with 150ml water (or snow!)
- 2 tsp vanilla extract
- 4 tbsp melted butter
- 50 g butter, for cooking the pancakes
1. For the rum butter: put the sugar in an earthenware bowl. Warm this in a low oven, or in a microwave. Melt the butter in another bowl, either in the low oven or in a microwave but dont let it start to cook.
2. Once the sugar is warmed, mix in the rum and then carefully add the melted butter, stirring constantly until combined. Beat the mixture until it is creamy and stir in the nutmeg. Pour the mixture into another bowl and allow it to set for 12 hours, in a cool place but not in the fridge.
2. For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it, then whisk them into the flour, taking in all the flour from around the edges. Now gradually whisk in the milk and the water. The mixture should be smooth and have the consistency of single cream. Stir in the vanilla extract and the 4 tablespoons of melted butter.
3. Melt a little of the butter for cooking the pancakes in a frying pan over a medium heat. When it is sizzling, add a ladleful of pancake batter to the hot pan. Swirl the mixture around the pan and leave to cook for 23 minutes, then turn it over and cook the other side for another 23 minutes.
4. Slide the finished pancake on to a warm plate, set it aside to keep warm and repeat with the rest of the mixture. Serve the pancakes with the rum butter.
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