Published on February 20, 2023.
It's (Rum) Pancake Day!
(Not until tomorrow… but let’s still celebrate)
Soft, fluffy and totally delicious Vegan Rum & Raisin Pancakes
Start by placing 30g raisins in a small bowl and pour 80ml dark rum over the top. Leave to soak overnight, or for at least an hour. In a medium bowl, sift together 150g self-raising flour, ½ tsp baking powder and ¼ tsp salt. Make a well in the middle and add 1 small mashed banana, 150ml almond milk and 2 tbsp maple syrup and combine all the ingredients together until you have a smooth batter. If the batter feels too thick, add 1-2 tbsp of almond milk. Fold the raisins into the batter. Heat 2 tbsp vegetable oil in a frying pan, then pour about 2 tablespoon of pancake batter and fry for about a minute on each side, until golden brown. Top your pancakes with more maple syrup and serve immediately.
How to wash your rum with Matt Searles, Spirit Expert.
“Try creating ingredients that are versatile for dishes and drinks to show a comprehensive love of flavour that your guests can share in, not to mention the added benefit of having one product with multiple uses. One fantastic method to start with on this journey is fat-washing. The process of taking high-proof spirits (Rum & Whiskey tend to work best) and infusing them with the butter or meat fats for added depth, texture, salinity, sweetness, and a “gourmand” creaminess.
So how is it done? Easy. Quick Tips: ratio of rum to butter should be around 3:1 (i.e. 250g butter to 750ml Rum, though a 700ml bottle will do just fine). Simmer 250g of butter in a pot on low-medium heat until butter clarifies and begins to brown. Once it’s nice and brown, take off the heat before it burns, and let it cool slowly. Pour your rum and butter into a large enough container that can be sealed. You can add a vanilla pod/extract for added flavour at this stage, though if you’re using spiced rum, let the rum do that work for you. Add the fatty solids for a creamier flavour that will give you a cloudier end product. Hold the solids back if you’d prefer a clearer liquid with a milder creaminess. Using a whisk, really stir up the solution. The aim is to heavily agitate the solution in order to integrate the two densities and ensure the butter doesn’t just sink to the bottom. Let the sit for around an hour, before placing it in the freezer. After 24hrs, you’ll find a solid layer of fat at the top of your solution. Break this with a knife or spoon and pull all solids from the liquid as best you can.
THIS IS WHERE IT GETS FUN! Now you have two nearly ready-to-use ingredients. The rum-infused butter can be used as half of your butter component to your pancakes. The remaining liquid solution now needs to be drained through a cheese cloth to remove the remaining solids. Add into a bottle. This is a mostly shelf-stable product, but it’s best to keep in the fridge for maximum longevity. This can be added in small dash to your pancake mix for a boozy kick.”
Laid down in oak barrels for at least five years, this rum is imbued with unsurpassed dimensions and depth. Enjoyed best straight or on the rocks.
Black Tears Spiced Rum marries Cuban rum and Cuban spices, with coffee, cacao and ají dulce, which is a sweet chilli pepper. Full of toasty, roasted flavours, it’s not overly sweet.
Premium caribbean rum. Infused with a number of ingredients such as: aniseed, nutmeg, ginger & sweet vanilla pods.
Crafted by hand to a unique recipe which includes ginger, long pepper, allspice berries & Thai green peppercorns.
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About the author
Chloe looks after all copywriting and proof-reading for Drink Warehouse UK, working with the Marketing team to deliver educational content to all our customers. She has spent many years in the hospitality sector, moving from behind the bar to now helping venues to stock their own. You can find more from Chloe about beer, cider, spirits, wine, non-alcoholic, soft drinks and RTDs all over our blogs, website, social media and Set The Bar magazine.
Matt is DWUK’s own Spirit Expert with over 10 years of experience in the industry, ready to bring passion and flavour to the world of spirits. He is driven to diversify our customer offerings by further exploring flavour profiles and tasting notes. Matt also wants to educate our customers so they can be the best they can be with the right tools and a bit of fun!