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Hot Buttered Rum Pancakes

February 26, 2010

 There were many different recipes that went through my mind when I was deciding what to make for our Valentine’s Day breakfast; I thought about something hearty, then something sweet, then savory and the options were definitely endless but I finally decided on something sweet…since it was for Valentine’s day!  These pancakes were absolutely incredible; they were light and fluffy and the perfect breakfast to start out such a wonderful day.  To top these wonderful pancakes I used whipped cream and a few chocolate chips, we usually wouldn’t top them with the extras like we did but since it was a special occasion we splurged.  The pancakes themselves had a great flavor, the hint of cloves was awesome!  This recipe definitely didn’t dissapoint and I’m sure we will be having them many more times!  These would be soemthing fun to make for a weekend breakfast, and with the cloves added to the batter it makes them feel like a special occasion meal!

Hot Buttered Rum Pancakes

Ingredients:

1 1/3 Cups flour

2 Tbsp sugar

1 Tbsp baking powder

1/4 Tsp ground cloves

Salt to taste (I used 1/2 teaspoon)

2 Eggs

1 Cup milk

1/4 (1/2 stick) butter, melted and cooled

1 Tbsp dark rum, or 1 tsp rum extract

1 Tsp vanilla extract

Directions:

In a large bowl combine the flour, sugar, baking powder, cloves and salt.  Mix well and set aside.  In a separate bowl, beat the eggs and then add milk, butter, rum and vanilla and whisk together.  Add to the flour mixture and mix until smooth. 

Ladle onto an oiled medium-hot griddle.  Cook until bubbles appear and being to pop.  Turn and cook for 1 to 2 minutes longer or until golden brown. 

Serve with additional melted butter.  Also, 1/2 cup of semisweet chocolate chips if desired and serve with whipped cream.

Recipe source: Beach Appetit by the Junior League of the Emerald Coast

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