How To Make: Orange Butter Rum Pancakes

Imagine a steaming stack of fluffy pancakes, decadent orange butter rum sauce and some cream. Pure pancake perfection.

These soft-as-clouds orange butter pancakes boast a naughty kick of rum. The orange juice gives a lovely sweet citrus flavour to the homemade butter rum sauce which is quick and easy to make with four simple ingredients: Butter, brown sugar, orange and rum.

How does one bake the perfect melt-in-the-mouth pancake?

It all starts with the batter. Let the batter rest for a few minutes (to activate the baking powder). If the batter is too thick, the pancakes will be undercooked on the inside. Too runny, and the pancakes will spread out and won’t fluff up. Test the batter with a spoon or ladle. Scoop up some of the batter and let it run off the spoon. It has to be thick BUT still be able to run slowly and nicely off the spoon. Basically the consistency of slightly thick single cream.

When you bake your pancakes, don’t rush them on high heat or flip them too early. When bubbles start forming on top (batter side), they are ready to flip.

This rich orange butter rum sauce also makes for a great topping for ice cream!

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Orange Butter Rum Pancakes

Sweet and buttery with a punch of rum: These featherlight pancakes smothered in a rich orange butter rum sauce make for a delicious dessert.

Course Breakfast

Cuisine Global

Keyword Pancakes

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 20

Author Melissa Jacobs

Ingredients

• 2 ½ cups cups flour
• 1 l water
• 2 eggs
• 5 ml salt
• 5 ml baking powder
• 100 ml vegetable cooking oil
• 5 ml vinegar

Orange Butter Rum Sauce

• 200 ml fresh orange juice
• 100 ml butter
• 50 ml rum (Spiced Gold)
• 3 tbsp brown sugar

Instructions

• Mix all the pancake ingredients together until smooth.
• To get the right thickness, heat a pan over moderate heat.
• Wipe the pan with an oiled piece of kitchen paper. Repeat this between every pancake to prevent the pancake from sticking to the pan.
• Ladle a small amount of mixture in your pan, tilting and moving your pan around to get an even layer. Pour excess batter into a jug.
• Return your pan to the heat. Cook for about 30 seconds until the pancake forms bubbles in the middle. Flip it over.
• Cook until it is loose in the pan.
• Transfer to a plate. Keep it warm.
• Repeat with remaining batter.

Orange Butter Rum Sauce

• In a saucepan, heat the butter. Add all the other ingredients. Bring to a boil.

To Serve

• Add a spoonful fresh unsweetened cream.

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