I must confess that I am obsessed with this brown butter cinnamon rum sauce. Even though it's not actual rum...just rum extract. It's warm and homey and amazing, and I want to bathe in it. Or drink it. Or put it in everything...it started with a cake and then it led to these apple pie cinnamon rolls, and now I've put it in and on my pancakes. And I don't regret it one iota.
I took my regular pancake recipe and then while they were cooking, I drizzled this sauce on top of the uncooked side. The sauce is a little thick, which is perfect when you drizzle it onto the pancake batter. If you want to drizzle it over your pancakes before you shovel them into your mouth, you could add a little water to it if you want it to be runnier. It's amazingly perfect either way and the best way to start a weekend morning.
I took my regular pancake recipe and then while they were cooking, I drizzled this sauce on top of the uncooked side. The sauce is a little thick, which is perfect when you drizzle it onto the pancake batter. If you want to drizzle it over your pancakes before you shovel them into your mouth, you could add a little water to it if you want it to be runnier. It's amazingly perfect either way and the best way to start a weekend morning.
Brown Butter Cinnamon Rum Pancakes Recipe
Makes about 12 pancakes
Print this recipe
For the pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter, cooled
For the brown butter sauce:
1/4 cup butter
1/2 cup sugar
1 tablespoon flour
Pinch of salt
1/4 cup water
1 teaspoon vanilla
1/4 teaspoon rum extract
1/8 teaspoon cinnamon
Make the pancake batter first. In a large bowl, combine together the flour, baking powder, salt, and sugar. Whisk in the egg, milk, and cooled melted butter until just combined. Set it aside and make the sauce.
In a medium saucepan melt the butter. Stir and watch as it gets foamy and then starts to turn brown. When it turns into a dark honey color and smells nutty, quickly stir in the sugar, flour, and salt. Gradually add the water. Bring to a boil and cook and stir for 2 minutes. Remove from heat and add in the extracts and cinnamon.
Heat a griddle or skillet over medium heat and spray with cooking spray. Drop 1/4 cups of the batter on the griddle. Drizzle about 1-2 tablespoons of the sauce on top of the pancakes. Let them cook for 2-3 minutes until bubbles appear on the top of the pancakes and the underside is golden brown. Flip the pancakes and let them cook for 1-2 minutes longer until golden brown.
Serve immediately with the rest of the sauce or let them rest on a wire rack so they remain crisp.
If the sauce is too thick to use as a syrup, whisk in up to 1/4 cup more water to thin it.
Sauce adapted from Taste of Home Fall Baking Cookbook
Makes about 12 pancakes
Print this recipe
For the pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter, cooled
For the brown butter sauce:
1/4 cup butter
1/2 cup sugar
1 tablespoon flour
Pinch of salt
1/4 cup water
1 teaspoon vanilla
1/4 teaspoon rum extract
1/8 teaspoon cinnamon
Make the pancake batter first. In a large bowl, combine together the flour, baking powder, salt, and sugar. Whisk in the egg, milk, and cooled melted butter until just combined. Set it aside and make the sauce.
In a medium saucepan melt the butter. Stir and watch as it gets foamy and then starts to turn brown. When it turns into a dark honey color and smells nutty, quickly stir in the sugar, flour, and salt. Gradually add the water. Bring to a boil and cook and stir for 2 minutes. Remove from heat and add in the extracts and cinnamon.
Heat a griddle or skillet over medium heat and spray with cooking spray. Drop 1/4 cups of the batter on the griddle. Drizzle about 1-2 tablespoons of the sauce on top of the pancakes. Let them cook for 2-3 minutes until bubbles appear on the top of the pancakes and the underside is golden brown. Flip the pancakes and let them cook for 1-2 minutes longer until golden brown.
Serve immediately with the rest of the sauce or let them rest on a wire rack so they remain crisp.
If the sauce is too thick to use as a syrup, whisk in up to 1/4 cup more water to thin it.
Sauce adapted from Taste of Home Fall Baking Cookbook
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