6 oz butter
4 oz sifted icing sugar
3 tablespoons Appleton Estate Rum
8 oz plain flour
Pinch of salt
3/4 pint of milk
Oil for frying
Soft brown sugar
- Soften the butter and beat in the sifted icing sugar and Appleton Estate Rum.
- Put in a covered container and chill until needed.
- Sift the flour and salt into a bowl.
- 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.
- Gradually whisk in the remaining milk.
- Leave the batter to stand, covered in a cool place, for at least one hour.
- To cook the pancakes, heat a little oil in a pancake/omelette pan.
- Add just enough batter to cover the base of the pan.
- Cook until lightly golden and set on the underside.
- Using a lightly greased pan, continue with the recipe until you have about 12 pancakes.
- Keep the cooked pancakes warm between two clean tea towels as you cook them.
- Put a spoonful of chilled rum butter onto each pancake and fold into triangles.
- 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.
Bannans 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
- Grease a shallow dish with the butter.
- Halve the bananas and arrange in the dish.
- Blend the lemon juice and water and pour over fruit.
- Cover with the Sugar and bake for 20 minutes in a moderately hot oven (400F or Gas Mark 5)
- Add Appleton Estate Rum 5 minutes before the end of the cooking
- Serve hot with lashings of cream or ice-cream