Tiki drinks and syrup, together at last
There is a time and place for tiki drinks, and that is always and wherever. I say this because when made with fresh ingredients and with good spirits, they are really like a party on your palate. Breakfast is no exception. Below you will find the recipe for mai tai pancakes. Pair these with a Hawaiian shirt and sandals.
Mai Tai Pancakes
For the pancakes:
2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
Zest of half an orange
1 tablespoon lime juice
1¼ cups milk
1 oz light rum
1 oz dark rum
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil, for frying panckaes
For the syrup:
2 tablespoons orange juice concentrate
1 tablespoon light rum
1 tablespoon dark rum
1 cup maple syrup
For the butter:
almond extract to taste
grenadine, for color
1 stick butter, softened
1. In a bowl, mix together the dry ingredients. In another bowl, mix together the wet works.
2. Add the wet works to the dry works and set aside.
3. In a small pan over medium heat, cook the maple syrup until bubbling. Carefully add the rums, ignite, and remove from heat until the flames subside. Stir in the orange juice concentrate and keep warm.
4. For the butter, mix together the ingredients. Be gentle with the almond extract and grenadine. Set aside.
5. To cook the pancakes, set a nonstick pan over medium high heat. Use a paper towel to evenly coat the pan with oil.
6. Add a dollop of pancake batter. When the pancakes are bubbling in the center and the edges look plasticine, give them a flip and cook for about two more minutes.
7. Store the pancakes in a 200ºF oven until you are finished making them or just stack and serve as they are ready.
8. Top with the butter and syrup for maximum aloha vibes.