Spiced Rum & Raisin Pancakes with Rum Coconut Cream and Chocolate Sauce - Bakemas Day 20

Pancakes are kind of a rarity when it comes to my family, when I was a kid we had them twice a year Pancake Day and Boxing Day, I guess Boxing Day pancakes are kind of a tradition now that I think about it. These aren’t the pancakes we have on Boxing Day, I’ll save them for another time, but they are slightly influenced by them. They’re also influenced by something else I enjoyed as a kid; rum and raisin, I know weird right. Muller used to make rum and raisin corner yogurts, (I think they might make them in some fancy range now) but it was hands down my favourite flavour and don't even get me started on ice cream!

I pretty much incorporated all those things into pancakes, stacked them real high and topped them with chocolate sauce, what more could you ask for. I know there’s three steps but don’t panic, they’re a lot quicker to make than you’d think, I’d say if you’re pinched for time you can buy the chocolate sauce but this chocolate sauce takes about 3 minutes to make, it would take you longer to go to the shops. The most important thing to remember is you need to put a layer of cream in-between each pancake, we’re not stingy here AND don’t skimp on the chocolate sauce.


You will need
150g/5¼oz/¾ cup raisins/sultanas + 1-2 tbsp rum
100g/3½oz/¾ cup self raising flour
1 tbsp caster sugar
1tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 eggs, separated
175ml milk
Drop of vanilla
25g/1oz/¼ stick butter/marg, melted

For the rum coconut cream
200g/7oz coconut solids from a can of coconut milk or 150ml double cream
1tbsp rum
1tbsp icing sugar

For the chocolate sauce
55g/2oz/¼ cup caster sugar
1 tbsp cocoa powder
1 tbsp butter/marg
2 tbsp water

The night before mix the raisins and rum together in a bowl, cover and set aside.
The next day mix the flour, sugar and spices in a bowl. Mix the yolks, milk and melted butter, whisk into the flour mixture until it makes a smooth batter then add in the rum soaked raisins.
Whisk the egg whites until stiff then fold into the batter.
Heat a non stick frying pan on a medium to low heat, brush with butter if needed then spoon the batter into the frying pan. Cook until bubbles form on top, flip then cook until lightly browned.

While the pancakes are cooking whip the coconut or double cream until light and fluffy, add in the rum and icing sugar and mix again.

Also make the chocolate sauce by adding all the ingredients in a saucepan, once everything has melted together bring to the boil, simmer for 1-2 minutes then pour in a jug.

To serve sandwich 2-3 pancakes together with the rum coconut cream in-between each pancake, drizzle over the chocolate sauce and sprinkle icing sugar.

Serves 4