These pancakes are boozy and indulgent. For a family-friendly version just take out the rum.
Captain Morgan Rum
SuperValu Olive Oil
Sift the flour, nutmeg and baking powder into a large mixing bowl.
Crack the eggs into the flour mixture and, with a large whisk, incorporate the egg and the buttermilk to the flour.
Pour in the dark rum and vanilla extract.
Mix well and cover the batter with clingfilm or a dry cloth and transfer to the fridge and allow it to rest for at least one hour.
Drizzle some olive oil onto a pan and ladle a spoonful of batter onto the pan.
Cook for 2-3 minutes on either side over a moderate heat.
Serve with some berry compote and lashings of fresh, whipped cream.
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