Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze

  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 40 min
  • Yield: 12 to 15 pancakes
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Ingredients

Spice Raisin Pancakes:

1/2 cup dark rum

1/4 cup orange juice 

1/4 cup raisins 

1 1/2 cups all-purpose flour 

2 tablespoons light brown muscovado sugar 

1 teaspoon baking powder 

1/2 teaspoon ground cinnamon 

1/2 teaspoon fine sea salt 

1/2 teaspoon baking soda 

1/4 teaspoon ground cardamom 

1/8 teaspoon freshly grated nutmeg 

1 1/2 cups buttermilk 

3 tablespoons unsalted butter, melted, plus more for cooking 

1 tablespoon finely grated orange zest 

1/2 teaspoon vanilla extract 

2 large eggs 

1/4 cup clarified butter 

Rum Raisin Glaze:

3 ounces cream cheese, at room temperature

1 cup confectioners' sugar, plus more for serving

1/4 teaspoon vanilla extract 

Maple syrup or honey, for serving 

Fresh mint leaves, for serving

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquid¿it should be just pourable.
  5. 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.

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