Boozy pancakes for Shrove Tuesday

ByThe Cocktail Lovers

SHARE

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp

It’s Shrove Tuesday people, which means it’s the day before Lent. If you’re planning to do the abstinence thing for the next 40 days – get mixing some indulgent rum-flavoured pancakes. Here’s how:

Appleton Estate Jamaica Rum Butter Pancakes

6 oz butter
4 oz sifted icing sugar
3 tablespoons Appleton Estate Rum
8 oz plain flour
Pinch of salt
2 eggs
3/4 pint of milk
Oil for frying
Soft brown sugar

Method: 

  1. Soften the butter and beat in the sifted icing sugar and Appleton Estate Rum.
  2. Put in a covered container and chill until needed.
  3. Sift the flour and salt into a bowl.
  4. Make a well in the centre, drop in the eggs and beat into the flour with a little of the milk to give a thick, smooth cream.
  5. Gradually whisk in the remaining milk.
  6. Leave the batter to stand, covered in a cool place, for at least one hour.
  7. To cook the pancakes, heat a little oil in a pancake/omelette pan.
  8. Add just enough batter to cover the base of the pan.
  9. Cook until lightly golden and set on the underside.
  10. Using a lightly greased pan, continue with the recipe until you have about 12 pancakes.
  11. Keep the cooked pancakes warm between two clean tea towels as you cook them.
  12. Put a spoonful of chilled rum butter onto each pancake and fold into triangles.
  13. Arrange on a serving platter, scatter over the brown sugar serve with the Bannans Au Rhum (see recipe below) and lashings of cream or ice cream.

Banans au Rhum with Appleton Estate Jamaica Rum

1 oz butter
8 medium bananas
Juice of 1 lemon
2 tablespoons of water
2 oz brown sugar
3 tablespoons of Appleton Estate Rum

Method:

  1. Grease a shallow dish with the butter.
  2. Halve the bananas and arrange in the dish.
  3. Blend the lemon juice and water and pour over fruit.
  4. Cover with the Sugar and bake for 20 minutes in a moderately hot oven (400F or Gas Mark 5)
  5. Add Appleton Estate Rum 5 minutes before the end of the cooking
  6. Serve hot with lashings of cream or ice-cream

 

The Cocktail Lovers

The Cocktail Lovers

The Cocktail Lovers are Mr G and Ms S, a man and a woman who share a passion for cocktails. (We also happen to be married, so we’re cocktail lovers in more ways than one…)

SIGN UP FOR OUR NEWSLETTER

Be the first to hear the latest news, get sneaky peeks inside upcoming issues of The Cocktail Lovers magazine, receive special offers and lots more. (And we promise we won’t share your details with anyone else).

To get the latest copy of our gorgeous print magazine just click on the cover!

Leave a Reply

Your email address will not be published. Required fields are marked *

THE MAGAZINE

The Cocktail Lovers magazine is packed with features, fashion, food, travel, interviews, news, recipes – all written from a cocktail lover’s perspective. Published four times a year, take your pick from the luxurious print edition or get your fix in the page-turning digital format – either way, it couldn’t be easier to start a subscription or order back issues. And why keep all the cocktail goodness to yourself? Share the love by setting up a gift subscription. We ship pretty much everywhere in the world, so we’ve got you covered. Start your subscription today!

The_Cocktail_Lovers_Magazine_Issue_35_Cover
The_Cocktail_Lovers_Magazine_Issue_35_Cover

JOIN us!

Join us at The Cocktail Lovers and be the first to hear the latest news, get our new magazine and receive specials offers. (And we don’t share your details with anyone else.)