Cinnamon Rum Raisin Swirl Pancakes

rum-raisin-pancakes
Since today is the start of National Pancake Week, I thought these pancakes would be a good start to kick it off. I’ve had this idea rambling around in my head for a while now, and what better time to try them out than a week dedicated to every kind of delicious pancake you can imagine? You’ve probably seen a ton of Cinnamon Swirl Pancakes making the internet rounds, but I had something different in mind.  I love raisin bread, with the yummy cinnamon streaks and plump raisins filling every bite, and I just had to see if I could make a pancake version.  Of course, if the raisins were rum-soaked and the pancakes were topped with a giant pat of Maple Butter, it couldn’t hurt right?  These were so good, whether you drizzle them traditional syrup, or go with a powdered sugar glaze, they’re sure to please any crowd!

Cinnamon Rum Raisin Swirl Pancakes
rum-raisin-pancakes
(Yield: 6  pancakes)   Printable Recipe

Pancakes:
3/4 cup milk
2 tbsp white vinegar
1 cup all-purpose flour
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 tsp vanilla extract
2 tbsp butter, melted

Cinnamon Swirl:
2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

Rum Soaked Raisins:
1/2 cup raisins
2 tsp rum extract
water to cover

Maple Butter:
1/2 cup butter, softened
1/4 cup maple syrup
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For the Rum Raisins: Place raisins into a glass bowl. Add enough warm water to cover all the raisins, add 2 tsp rum extract and let sit for at least 30 minutes. (Alternatively, you can cover the raisins with 1/2 cup of rum.)

For the Maple Butter: Mix the butter and maple syrup with an electric mixer until blended. Set aside.

For the Cinnamon Swirl: In a small bowl combine ingredients for the cinnamon swirl, and pour into a plastic ziploc bag or a disposable pastry bag. Snip a tiny triangle off the end of the bag for piping. Set aside.

For the Pancakes:
  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, melted butter and vanilla into the "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Drain the raisins and gently fold them into the batter.
  2. Heat a nonstick skillet over medium heat. Grease with butter, if desired, and pour on a 1/2 cup of batter. Use the pastry bag to make a swirl of the cinnamon sugar mixture on top of the batter. When the bubbles on the surface of the pancake begin to pop, and then no longer fill in with more batter, flip, and cook for 30 seconds more. Repeat with remaining batter.
  3. Top with the Maple Butter and drizzle with syrup or a powdered sugar glaze.
rum-raisin-pancakes
Enjoy! Happy pancake eating!

Amber
rum-raisin-pancakes


18 comments:

Choc Chip Uru said...

These pancakes are so soft, fluffy and buttery! Look absolutely delicious with such an awesome side of maple butter! :D

Cheers
Choc Chip Uru
Latest: Surprise Choc Cookies + Choc Truffle Chunk Muffins

Moni said...

I love pancakes, but once they are and cinnamon, are irresistibly delicious! Amazing pictures!

Belinda @zomppa said...

I'm drooling - what a way to honor this week!

Katrina @ Warm Vanilla Sugar said...

Whoa. These are absolutely lovely!

PolaM said...

I'm not a fan of pancakes, but I think I would love these! They look incredibly deliciuos!

Julia @The Roasted Root said...

Gorgeous photos and great recipe! I was psyched to hear it is National Pancake Week - there are so many creative ways of making hot cakes... your recipe reminds me of a mix between a delicious moist cinnamon roll and bread pudding. Looks awesome - what a breakfast treat!

Medeja said...

Such flavorful pancakes!

Simply Tia said...

I love the flavor combination here! This would be the perfect start to any morning. Delicious!

RecipeGirl said...

Love this version of cinnamon roll pancakes! We have another variety in the works today at our house :) It's sure fun to experiment!

Texanerin said...

These pancakes... gosh. They're so fluffy and buttery and perfect looking. I'll definitely have to try a whole grain version! Thanks for sharing the recipe. :)

Balvinder Ubi said...

love the rum soaked raisins and cinnamon swirl.

Mukta said...

Hi!I have just received the versatile blogger award and as per the rules i am supposed to pass it on to 15 fellow bloggers I liked. I have been a frequent visitor of your blog and really enjoy reading it.I would like to nominate your blog for "The Versatile Blogger Award" for its great content and versatility. You can find me at http://bake-a-mania.blogspot.com

scrambledhenfruit said...

Beautiful pancakes! These would be a welcome sight any morning of the week. :)

Javelin Warrior said...

Amber, yours are actually the first cinnamon swirl pancakes I've seen (I know, I'm sheltered) but the addition of rum-soaked-raisins is genius =) I just want a whole stack of these right now! I have featured this post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks as ever for the inspiration...

Georgia | The Comfort of Cooking said...

This is one heck of a mouthwatering stack of pancakes! What a lovely recipe and beautiful photos, Amber. Thanks for sharing! Have a nice weekend.

Anonymous said...

I made these this weekend. Lovely recipe. Will make often. Coconut rum worked well.

Anonymous said...

I made these this weekend. Lovely recipe. Will make often. Coconut rum worked well.

Anonymous said...

I made these today for my husbands birthday lunch and they are the best we ever tasted. I usedthe rum drained off the raisins with the cinnamon swirl ingredients minus the flour to boil up in the hot frying pan to make a yummy syrup to pour over pancakes and vanilla ice cream. A real triumph, thanks so much for the recipe.




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