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PANCAKES - Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze
Nb persons: 0
Yield: 12 to 15 pancakes
Preparation time:
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Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze Recipe courtesy of Bobby Flay INGREDIENTS SPICE RAISIN PANCAKES: | |
1/2 cup | dark rum |
1/4 cup | orange juice |
1/4 cup | raisins |
1 1/2 cups | all-purpose flour |
2 tablespoons | light brown muscovado sugar |
1 teaspoon | baking powder |
1/2 teaspoon | ground cinnamon |
1/2 teaspoon | fine sea salt |
1/2 teaspoon | baking soda |
1/4 teaspoon | ground cardamom |
1/8 teaspoon | freshly grated nutmeg |
1 1/2 cups | buttermilk |
3 tablespoons | unsalted butter, melted, plus more for cooking |
1 tablespoon | finely grated orange zest |
1/2 teaspoon | vanilla extract |
2 large | eggs |
1/4 cup | clarified butter |
RUM RAISIN GLAZE: | |
3 ounces | cream cheese, at room temperature |
1 cup | confectioners' sugar, plus more for serving |
1/4 teaspoon | vanilla extract |
Maple syrup, for serving | |
honey, alternative | |
Fresh mint leaves, for serving |
DIRECTIONS
For the pancakes: In a small saucepan over high heat, combine the rum, orange juice and raisins, and bring to a simmer. Remove the pan from heat and let sit for 15 minutes. Drain the raisins and reserve the soaking liquid.
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda, cardamom and nutmeg. In a smaller bowl, whisk together the buttermilk, melted butter, orange zest, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins. Cover and refrigerate for at least 1 hour.
Brush a generous coat of clarified butter onto a large cast-iron griddle over medium heat. Add a scant 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes.
For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquidit should be just pourable.
Serve 3 pancakes per person, drizzle each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish with confectioners' sugar and fresh mint.
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