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My recipe
Rum pancakes
- 100 g AP four
- 250 ml milk
- 2 eggs, separated
- 1 egg yolk
- 20 g sugar
- 80 g melted butter
- 50 ml rum (brandy)
- 2-3 drops rum essence (optional)
- Pinch of salt
- Beat the sugar with the egg yolks
- Add in milk, salt, milk and whisk together adding gradually the flour
- Whisk the egg whites until the soft peaks, and fold into the batter. Add rum and essence. Stir gently
- Leave in the fridge for 1 hour minimum
- Bake the pancakes
Thoughts and Ideas
I also flambe the pancakes, having sprinkled them with the cane sugar.
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