Rum Raisin Breakfast Sundaes
Pancakes:
1 1/2 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon each baking soda and salt
1 1/4 cups buttermilk
1/2 stick melted butter
2 eggs
1 tsp vanilla
1/4 cup plumped raisins
Rum Syrup:
1/4 cup maple syrup
1 tablespoon rum
Topping:
ice cream
rum syrup
Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 1 1/4 cups buttermilk, 1/2 stick melted butter, 2 eggs and a little vanilla, 1/4 cup plumped raisins, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom. Heat 1/4 cup syrup with 1 tablespoon rum and 1/4 cup raisins. Top the pancakes with ice cream and the rum syrup.
Directions:
Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 1 1/4 cups buttermilk, 1/2 stick melted butter, 2 eggs and a little vanilla, 1/4 cup plumped raisins, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom. Heat 1/4 cup syrup with 1 tablespoon rum and 1/4 cup raisins. Top the pancakes with ice cream and the rum syrup.
Recipe shared from: www.foodnetwork.com