Rum Pancakes

Rum Pancakes

 

Serves 4-6
Preparation time: 10 minutes, plus standing
Cooking time: 10 minutes

 

  • 150 g (5 oz) plain flour

  • 1 teaspoon sugar

  • 2 eggs

  • 1 tablespoon olive oil

  • 1 tablespoon rum

  • 300 ml (1/2 pint) milk

  • 1 tablespoon vegetable oil

  • Grated chocolate, to decorate

Filling:

  • 300 ml (1/2 pint) double cream

  • 2 tablespoons rum

  • 2 teaspoons caster sugar

  1. Sift the flour into a bowl and make a well in the center. Stir in the sugar, eggs, olive oil and rum. Mix well, drawing in the flour from the sides, until the mixture is smooth.

  2. Gradually add the milk, a little at E a time, beating well between each addition. The batter should be smooth and the consistency of single cream. Add a little more milk if necessary and then leave to stand for 1 hour.

  3. Brush a small omelet pan with a little oil and heat thoroughly. Pour in sufficient batter to cover the base of the pan thinly, tilting the pan until evenly covered. Cook until the underside of the batter is set and golden brown, and then flip the pancake over and cook the other side. Remove and keep warm. Cook the remaining pancakes in the same way.

  4. To make the filling, whip the cream until thick and gently stir in the rum and sugar. Spread the warm pancakes with the filling and roll up or fold over. Sprinkle with grated chocolate and serve immediately.

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