Rum and Cranberry Pancakes with Butter Rum Syrup

Ingredients

2 cup self-rising flour

2 eggs

2 tablespoons caster (super fine) sugar*

1 1/2 cups milk

1/2 cup dried cranberries or raisins

1 tablespoon rum

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 cup chocolate chips (optional)

pinch of salt

1 tablespoon olive oil

Rum Butter Sauce

4 tablespoons salted butter

1 tablespoon rum

2 tablespoon dried cranberries or raisins

1/3 cup pure maple syrup

Method

To make the pancakes, combine all the ingredients in a large bowl, and whisk with a wire whisk until smooth. Set aside to rest for 15 minutes.

To make the rum butter sauce, combine all the ingredients in a small sauce heavy-bottomed saucepan on low heat. Simmer until the butter has melted and the cranberries (or raisins) are plump. Remove from the heat and leave in the pan to keep warm.

Heat a skillet on medium heat. Pour 1/2-1/3 cup pancake batter on the centre of the hot pan and gently spread the batter for form a circle. If desired, sprinkle in a few chocolate chips (do it!). Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

Serve pancakes drizzled with the rum butter sauce. Sprinkle with powdered sugar if desired.

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