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Orange Butter Rum Pancakes
Melissa Jacobs
Sweet and buttery with a punch of rum: These featherlight pancakes smothered in a rich orange butter rum sauce make for a delicious dessert.
4.82
from
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votes
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course
Breakfast
Cuisine
Global
Servings
20
Ingredients
2 ½
cups
cups flour
1
l
water
2
eggs
5
ml
salt
5
ml
baking powder
100
ml
vegetable cooking oil
5
ml
vinegar
Orange Butter Rum Sauce
200
ml
fresh orange juice
100
ml
butter
50
ml
rum
(Spiced Gold)
3
tbsp
brown sugar
Instructions
Mix all the pancake ingredients together until smooth.
To get the right thickness, heat a pan over moderate heat.
Wipe the pan with an oiled piece of kitchen paper. Repeat this between every pancake to prevent the pancake from sticking to the pan.
Ladle a small amount of mixture in your pan, tilting and moving your pan around to get an even layer. Pour excess batter into a jug.
Return your pan to the heat. Cook for about 30 seconds until the pancake forms bubbles in the middle. Flip it over.
Cook until it is loose in the pan.
Transfer to a plate. Keep it warm.
Repeat with remaining batter.
Orange Butter Rum Sauce
In a saucepan, heat the butter. Add all the other ingredients. Bring to a boil.
To Serve
Add a spoonful fresh unsweetened cream.
Keyword
Pancakes