Happy Saturday guys, it’s time for another Pancake of the week. Today I decided to do something a little more.. adult with breakfast lol. I am making Rum Cranberry Pancakes with a really cool butter rum syrup. I mean come on who doesn’t want to wake up early on the weekend and well serve rum lol. That just means your adulting right if you can incorporate rum into breakfast doesn’t it lol. Seriously thought this ends up being a really cool combination of flavors that has an awesome little pop to it and is totally worth trying. Since I already know you are going to end up trying these, do me a favor and take a picture of them when you do and post it to my Facebook page!
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Ingredients
- Pancakes:
- 2 Cups Flour
- 1-1/2 Cups Milk
- 1/2 Cup Dried Cranberries
- 2 Eggs
- 2 Tbsp. Sugar
- 1 Tbsp. Rum, I used a light Rum
- 1 tsp. Vanilla
- 1/2 tsp. Cinnamon
- Butter Rum Sauce:
- 1/3 Cup Maple Syrup
- 4 Tbsp. Butter
- 2 Tbsp. Died Cranberries
- 1 Tbsp. Rum
Instructions
- Butter Rum Sauce:
- Combine all ingredients in a small sauce pan, and heat over a low flame.
- Simmer until butter is melted completely and cranberries start to plump, remove from heat.
- Pancakes:
- Combine all ingredients into a large bowl and mix together until smooth.
- Heat pan/skillet over medium flame. Pour batter in 1/4 cup increments in pan. Cook until golden brown, 2-3 minutes on each side.
- Stack pancakes, pour butter rum sauce over them and top with a few more dried cranberries!
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