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Pancakes with rum

updated

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Ingredients for 3 servings:

  • 140 g flour
  • 150 ml milk
  • 150 ml water, cold
  • 3 eggs
  • 1 tsp sugar
  • 3 tsp rum
  • 5 tsp butter
  • some butter for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 10 minutes

Melt the butter. Using a hand mixer, combine all ingredients with cold water to form a batter. Beat the batter on high for one minute until fluffy, then let it rest in the refrigerator for at least 2 hours. Heat the butter in a pan and add a large ladleful of pancake batter. Cook the pancakes until golden brown on both sides. Add more butter to the pan before each pancake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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