Hello from the wintry UK!
Welcome to the new week and the new, totally delicious and festive recipe for rum & raisin pancakes!
I'm SO excited to share this recipe with you today, because it is simply THE BEST pancake recipe ever! And because we are in the full swing of the festive season, these soft as clouds pancakes have a festive spin added to them. And that is the raisins soaked in dark rum. Juicy, boozy, and utterly delicious raisins that will cause a tiny explosion of festive flavour every time you eat one!
Christmas is all about good, fool-proof food and these raisin pancakes are exactly that. The recipe works every time, and can be modified to your own taste. Not a fan of raisins? No problem, just replace them with some nuts or dried cherries or cranberries. Or you can just skip it completely, and keep them plain, they will still taste AMAZING!
Having pancakes for breakfast on Christmas morning is another little tradition of mine, and it's definitely here to stay. It's a super quick and easy way to create delicious morning meal or brunch. They are one of these recipes that are fit enough for a whole year around really, but for me, boozy raisins addition is reserved for this time of the year exclusively. However, nobody says you can't keep them like that for a whole year around, so go wild if you feel like it!
If you like this recipe, you may also want to check out this Caramelised Banana and Hazelnut Pancakes recipe!
Have a wonderful and yummy week ahead, and I promise my next post will be longer than this one!
Rum & Raisins Pancakes
- 30 g raisins
- 80 ml dark rum
- 150 g self-raising flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 small ripe banana (mashed)
- 150 ml almond milk
- 2 tbsp maple syrup
- 2 tbsp vegetable oil (for frying)
- Place the raisins in a small bowl or a cup and pour enough dark rum over them, to ensure they are covered. Leave to soak overnight or for at least an hour.
- In a medium bowl, sift together the flour, baking powder and salt. Make a well in the middle and add mashed banana, milk and maple syrup and combine all the ingredients together until you have a smooth batter. If the batter feels too thick, add 1-2 tbsp of almond milk. Fold the raisins into the batter.
- Heat some vegetable oil in a frying pan, then pour about 2 tbsp of pancake batter and fry for about a minute on each side, until golden brown. Top your pancakes with more maple syrup and favourite fruits. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Preparation time does not include time for soaking the raisins.