Rum and Raisin Pancakes

A twist on traditional pancakes, these rum and raisin ones can be enjoyed as a little boozy treat. Use orange juice for an alcohol-free version.

Free from Soya, Nuts

Vegetarian, Organic

Ingredients

Put the raisins and rum into a dish and leave to soak for 30 minutes.
Separate the eggs and beat the yolks with the caster sugar until thickened. Beat in the milk, followed by the flour.
Stir in the soaked raisins.
In another bowl beat the egg whites until stiff then fold them in.
Melt a knob of the butter in a large frying pan over medium heat, rolling it around to cover the surface.
Pour the batter into the hot pan, cook on medium heat until the pancake is set then turn the pancake over and cook the other side.
Turn out the pancake onto a plate and cut it into rough chunks.
Put the remaining butter into the frying pan, add the pancake chunks and one spoon of icing sugar. Cook over medium heat, stirring as the mixture browns.
Sieve the icing sugar over the pancake and serve.

Equipment

Large frying pan

Cooking time

20 minutes

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£1.90

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