Rum and raisin pancakes
Servings Prep Time
15portions 10minutes
Cook Time Passive Time
3minutes 20mins
Servings Prep Time
15portions 10minutes
Cook Time Passive Time
3minutes 20mins
Ingredients
Instructions
  1. In a small tub soak the mixed raisins in the warm rum, leave for 20mins to soak up all the rum.
  2. Mix everything together and whisk well.
  3. Heat up a non-stick pancake pan on a medium heat.
  4. Once the pancake pan or skillet is medium hot, wipe lightly with a buttered paper towel.
  5. Drop a large tablespoonful of the batter into the pan.
  6. Squeeze out the rum from the sultanas then sprinkle them over the batter.
  7. Make sure you do this straight after you pour in the batter or the fruit will not stick to the pancake.
  8. Cook for one min then turn over to cook the other side.
  9. Keep doing this until all the batter is used up.
Recipe Notes

You can add any other dried fruit of your choice to the pancake mixture if you like.

You can add the fruit to the batter that you soaked in the rum, but I prefer not to as the rum will make the batter soggy.