From Tallulah’s Kitchen: Mojito Pancakes

From Tallulah’s Kitchen: Mojito Pancakes

Hello my fellow foodies, and welcome to February’s edition of The Listing. On the 16th of this month we will be celebrating Shrove Tuesday and I would like to share with you this recipe for Mojito Pancakes, one for the grown ups, a particular favourite in our house anytime of year…not just pancake day!

Mojito Pancakes
For the Pancakes:
300ml Milk
60 ml Rum
250g Plain flour
25g Granulated sugar
2 tsp Baking Powder
1/2 tsp salt
1 Egg from a happy and healthy free running hen
Finely grated zest of a lime
15ml lime juice
20g butter melted
Vegetable oil to grease the frying pan.

For the Butter:
30g Fresh mint leaves finely shredded
120g soft butter
Finely grated zest of one lime

For the syrup:
10ml fresh lime juice
Finely grated zest of one lime
10ml rum
200ml maple syrup

Let’s begin by preparing the syrup and the butter so they are ready to serve with freshly made pancakes. For the butter simply combine the mint, butter and zest until evenly mixed, put aside at room temperature. For the syrup heat the maple syrup in a heavy bottomed pan until bubbling. Remove from heat and add the lime juice, then carefully add the rum – stand well back and ignite with a long match, pop the lid over quickly to extinguish the flames. (if you are nervous of doing this then either leave out the rum or just stir in the rum afterwards – although this may taste a little stronger!) Then stir in the finely grated lime zest and leave to infuse while you crack on with the pancakes.

In a larger bowl whisk up the egg, then combine with the milk, melted butter and rum. In a separate bowl combine the flour, sugar, baking powder, salt and lime zest. Make a well in the center and gradually add the liquid mix to the dry ingredients until everything has become thoroughly combined. Now take your best nonstick frying pan, heat up and ladle in the required amount of batter for the size pancake you require. Wait until bubbles appear on the top surface of the pancake before flipping and cooking until golden brown. To serve simply stack up the desired amount, drizzle over with the syrup and dollop on the butter. Happy Pancake day!

Until next time my fellow foodies…

Talullah Le Fey