These spiced rum and raisin pancakes are quite honestly the most delicious pancakes ever. They’re like naughty, fluffy, hot cross buns… that are ready in minutes! Serve them piping hot with a dollop of butter shmelting away and a generous drizzle of maple syrup. Heaven.
Pancakes were funny enough one of the very first things I ever learnt to cook. My grandad would put the little step ladder next to the stove and help me ladle in batter and not burn the house down. Thankfully I didn’t set anything on fire and my love of pancakes only grew stronger.
Spiced Rum & Raisin Pancakes
- 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
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.