Looking to take your breakfast game to the next level? Look no further than Mike’s Rum Bar Cuisine’s Rum-Infused Pancakes. This recipe takes the classic breakfast staple and gives it a boozy twist, infusing the fluffy pancakes with the rich and smooth flavor of rum.
Served with a side of warm maple rum syrup, this indulgent treat is perfect for lazy weekend mornings or any day when you want to start off on the right foot.
So grab your apron and get ready to whip up a stack of pancakes that will leave your taste buds tingling.
Rum French Toast
Here’s a recipe for rum-infused pancakes that serves 4-6 people:
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1/2 cup water
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the applesauce, milk, water, eggs, vegetable oil, rum, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix the batter, as this can lead to tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat. Grease it with cooking spray or butter.
5. Using a 1/4 cup measuring cup, scoop the pancake batter onto the skillet or griddle. Cook until bubbles start to form on the surface of the pancake, then flip and cook for another 1-2 minutes, until golden brown.
6. Repeat with the remaining pancake batter, greasing the skillet or griddle as needed.
7. Serve the pancakes with a side of warm maple rum syrup. To make the syrup, heat 1/2 cup of maple syrup in a small saucepan over low heat. Add 1-2 tablespoons of dark rum and stir until well combined. Serve the syrup warm over the pancakes.
Enjoy your delicious rum-infused pancakes!
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