Spiced Rum Peach Pancakes* Recipe
Two golden buttermilk pancakes topped with homemade spiced rum peach topping, honey butter, toasted almonds and whipped cream. Served with two eggs made to order, two strips of crispy bacon, and maple syrup on the side. (Note: contains alcohol that has been cooked off when the peach topping was made.)
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Ingredients
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Pancakes
Method
Instructions
- 1
Prepare the Topping
In a saucepan over medium heat, combine the sliced peaches, spiced rum, brown sugar, cinnamon, nutmeg, and vanilla extract. Cook for about 10 minutes, stirring occasionally until the peaches are soft and the sauce thickens slightly. Remove from heat and set aside.
- 2
Make the Pancake Batter
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
- 3
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
- 4
- 5
