Years ago when I was in Jamaica I discovered that my morning pancakes were laced with a splash of rum! Needless to say I have been making them like this ever since. The batter just seems to be lighter in texture and with the addition of lemon zest,juice and whipped ricotta, the combination makes for one amazing breakfast!
Topped with the fruit of your choice and real Canadian maple syrup these are sure to become your favorites as much as they are ours! Delicious!
230 g of flour
1 teaspoon baking powder
1 tablespoon castor sugar
pinch of salt
zest and juice of 1 lemon
125 g fresh ricotta
125 ml dark rum
1 teaspoon vanilla
Neutral oil for greasing the pan
Serve with real maple syrup and your choice of sliced fruit,we like strawberries and bananas tossed with a little sugar.
Begin by warming your oven to 120C.
Place all the dry ingredients into a bowl and mix to combine. In another bowl add the wet ingredients and whisk together,add this to the dry mixture and with a stainless steel spoon gently fold everything together. Don’t worry if the batter is not smooth,this is fine.
Heat a fairly large pan over a medium heat and brush with the oil. I can usually fit 3 pancakes at a time. Wait until you see little bubbles forming on the surface and flip, this will take about 2 minutes. Cook for 1 more minute. Transfer to a plate and place into the warm oven. Continue with the remaining batter.
I like to serve the fruit on the side so everyone can help themselves. Drizzle with the maple syrup and enjoy!