Snow pancakes with rum butter

From: The People's Cookbook

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This recipe is classed as easy

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Prep time:
25 min, plus 1-2 hrs chilling
Cook time:
15 min
Serves:
Makes 20-22 pancakes using an 18cm pan

If the weather conditions are right, Joanne Wilson uses snow in her batter for a lighter pancake. Serve them with lashings of rum butter for an indulgent treat. This pud is one her nan used to make at weekends...

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Ingredients

For the rum butter

  • 735 g light brown sugar
  • 50 ml dark rum
  • freshly grated nutmeg

For the pancakes

  • 220 g plain flour
  • 4 large eggs
  • 400 ml milk, mixed with 150ml water (or snow!)
  • 2 tsp vanilla extract
  • 4 tbsp melted butter
  • 50 g butter, for cooking the pancakes
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. For the rum butter: put the sugar in an earthenware bowl. Warm this in a low oven, or in a microwave. Melt the butter in another bowl, either in the low oven or in a microwave but don’t let it start to cook.

2. Once the sugar is warmed, mix in the rum and then carefully add the melted butter, stirring constantly until combined. Beat the mixture until it is creamy and stir in the nutmeg. Pour the mixture into another bowl and allow it to set for 1–2 hours, in a cool place but not in the fridge.

2. For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it, then whisk them into the flour, taking in all the flour from around the edges. Now gradually whisk in the milk and the water. The mixture should be smooth and have the consistency of single cream. Stir in the vanilla extract and the 4 tablespoons of melted butter.

3. Melt a little of the butter for cooking the pancakes in a frying pan over a medium heat. When it is sizzling, add a ladleful of pancake batter to the hot pan. Swirl the mixture around the pan and leave to cook for 2–3 minutes, then turn it over and cook the other side for another 2–3 minutes.

4. Slide the finished pancake on to a warm plate, set it aside to keep warm and repeat with the rest of the mixture. Serve the pancakes with the rum butter.

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Latest Comment

 

Th quantity of butter is missing from the Rum Butter ingredient list - can anyone help?

GeoffreyC54167 GeoffreyC54167  Posted 08 Oct 2010 8:57 AM