Ingredients (Makes 20-22 pancakes)
For the rum butter
- 735g/11/2lb light soft brown sugar
- 375g/13oz slightly salted butter
- 50m/2fl oz dark rum
- Good grating freshly ground nutmeg
For the pancakes
- 225g/8oz plain flour
- Pinch of salt
- 4 large eggs
- 400ml/14fl oz milk, mixed with 150ml/1/4pt water
- 2 tsp vanilla extract
- 4 tbsp melted butter
- 50g/2oz butter for cooking the pancakes
Start by making the rum butter. Place the sugar in a bowl and warm it in a low oven or microwave until just beginning to soften.
Melt the butter in another bowl, either in the low oven or microwave, but take care not to let it start to cook.
Once the sugar is warmed, stir in the rum, followed by the melted butter and nutmeg. Pour the mixture into another bowl and leave to set for 1-2 hours in a cool place, but not in the fridge.
To make the pancakes, sift the flour and salt into a large mixing bowl. Make a well in the centre and break the eggs into it. Beat them into the flour, using a spatula to take in all the flour from around the bowl. Gradually beat in the milk and the water – the mixture should be smooth and have the consistency of single cream. Stir in the vanilla extract and the melted butter.
Melt a little of the butter for cooking the pancakes in a frying pan over a medium heat. When it is sizzling, wipe it around the surface of the pan then add a ladleful of the pancake batter, swirling the mixture around to cover the bottom of the pan. Leave to cook for 2-3 minutes, then flip it over and cook the other side for 2-3 minutes.
Slide the cooked pancake onto a warm plate and set it aside in a low oven to keep warm while you repeat the process with the remaining batter. Fold the pancakes and serve with the rum butter in a pot on the side.