White Rye Rum and Raisin Pancakes

Rum and Raisin Pancake Batter

1. Put the raisins and rum into a dish and leave to soak for at least 30 minutes.
2. Separate the eggs, yolks into one bowl and whites into another.
3. Add the caster sugar to the yolks and beat until thickened.
4. Add the flour and half the milk and beat until smooth.
5. Beat in the remaining milk.
6. Stir in the soaked raisins.
7. Beat the egg whites until stiff.
8. Tip the egg white into the mixing bowl and with a spoon, gently cut and fold everything together.

Rum and Raisin Pancakes

1. Rub some butter around the inside of a large frying pan and put it over a medium heat.
2. Pour the batter into the hot pan to make 10cm/4” pancakes.
3. Cook until the pancakes are set and the base is golden then turn them over and cook the other side.
4. Transfer pancakes to a plate and cook any remaining batter.
5. To serve, heat the butter in the frying pan.
6. Add the small pancakes.
7. Sieve icing sugar over the pancakes.
8. Cook over a medium heat and turn the pancakes as they warm and brown lightly.
9. Serve immediately on their own or with plum sauce on the side.

Rum and Raisin Emperor Pancake

1. Rub some butter around the inside of a large frying pan and put it over a medium heat.
2. Pour all the batter into the hot pan to make one large pancake.
3. Cook until the pancake is set and the base is golden then turn them over and cook the other side.
4. Transfer the pancake to a plate and chop into large chunks.
5. To serve the pancake heat the butter in the frying pan.
6. Add the pancake chunks.
7. Sieve the icing sugar over the pancake chunks.
8. Cook over a medium heat, stirring gently as the mixture warms and browns lightly.
9. Serve immediately on it’s own or with plum sauce on the side.

Plum Sauce

1. Chop and destone the plums.
2. Put them into a saucepan with the water and sugar.
3. Cook over a medium heat until the plums start to collapse.
4. Puree the plums to make a sauce.