Pancakes with Rum Sauce
From: Micheline, Carignan, Quebec, Canada
Servings: 6 to 8 thin pancakes
IngredientsPreparation
Pancakes
  • 2 eggs
  • 1 2/3 cups [410 mL] milk
  • 1 cup [140 g] flour
  • 1/4 teaspoon [1 mL] vanilla
  • Salt
Rum Sauce
  • 1/4 pound [113 g] butter
  • 1 1/2 cups [300 g] sugar
  • 4 ounces [125 mL] Rum
Pancakes
  • Beat together eggs, milk, flour, vanilla and salt, until smooth.
  • Brown, a little batter at a time, until golden brown on both sides.
  • Roll pancakes; arrange rolls, side-by-side, into a baking dish.
  • Pour sauce all over pancakes; cover dish with al foil.
  • Bake into a preheated 350F [180C] oven, for approximately 15 minutes.
Rum Sauce
  • Melt butter into a saucepan; slowly mix in sugar.
  • Warm-up over medium heat.
  • Pour in Rum; reheat.