For the pancakes: In a small saucepan
over high heat, combine the rum
, orange juice
and raisins, and bring to a simmer
. Remove the pan from heat and let sit for 15 minutes. Drain
the raisins and reserve the soaking liquid.
In a medium bowl, whisk
together the flour, sugar, baking powder, cinnamon
, salt, baking soda, cardamom
and nutmeg. In a smaller bowl, whisk together the buttermilk
, melted butter, orange zest
, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins
. Cover and refrigerate for at least 1 hour.
Brush a generous coat of clarified butter onto a large cast-iron griddle
over medium heat. Add a scant 1/4 cup of the batter
to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes.
For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquidit should be just pourable.
Serve 3 pancakes per person, drizzle
each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish
with confectioners' sugar
and fresh mint