Butter Rum Pancake Syrup Recipes

BUTTER RUM PANCAKE SYRUP

Steps:

• In a small pan, heat syrup and butter, stirring till butter melts.
• Add rum and stir well.
• Serve hot over pancakes.

PANCAKES WITH SYRUP BUTTER

Steps:

• Heat the oil over a medium heat in a frying pan.
• Whisk the flour, bicarbonate of soda, golden caster sugar, egg, yoghurt and vanilla extract in a bowl.
• Melt the butter in a pan over a low heat then add the syrup and cinnamon. Mix now and again until it has all melted and combined.
• Drop spoonfuls of the pancake mix into the heated frying pan and cook for 3-4 minutes on each side until golden brown.
• Serve the pancakes on a plate with the syrup drizzled over.

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE

Steps:

• Pancakes:.
• Combine dry ingredients in a large bowl.
• In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
• Fold the bananas into the batter.
• Let rest, loosely covered, for 20 minutes.
• Combine the melted butter and 1 T oil. Put small amount in skillet.
• For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
• Butter Rum Sauce:.
• Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

EGGNOG PANCAKES WITH MAPLE BUTTER RUM DRIZZLE

Steps:

• Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
• In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.

BUTTERY MAPLE SYRUP

Steps:

• Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.

CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP

Steps:

• In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
• Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
• For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.