Total Time
20 Mins
Many pancakes

The first time I was ever on a competition cooking show, I had to create a restaurant in 24 hours. As I had never cooked professionally, I wanted to focus on a simple food that could be presented in many creative ways. So, of course I went with pancakes. Just in time for summer, I present you with mojito pancakes. Boozy pancakes are not just a good idea because booze + pancakes = hell yeah, although that's certainly part of it. The rum also evaporates at a lower temperature than milk does, giving the pancakes some extra leavening in the form of alcohol vapor bubbles. This yields Mickey D's-level fluffy pancakes that are screaming for some minty butter and limed-up maple syrup.

Mojito Pancakes

photo by alex tepper

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How to Make It

Step 1

Chiffonade the mint and mix it with the lime zest with a fork.

Step 2

In a large mixing bowl, combine the dry ingredients for the pancakes.

Step 3

In a separate bowl, combine the rum, lime juice, milk, and melted butter.

Step 4

Combine the wet with the dry and whisk briefly. Lumps are cool. Set the batter aside.

Step 5

Add one cup maple syrup to a saute pan and heat over medium high heat until bubbly. Add the limeade concentrate. Then, carefully add the rum, stand back, and ignite with a long barbecue lighter. Be careful! Have a pan lid handy to put out the flames if you are scared, or omit the rum in the syrup.

Step 6

In another skillet over medium heat, add the oil and allow it to heat up, swirling it around the skillet.

Step 7

Make pancakes! Add a quarter cup of batter or so at a time, flip once bubbles appear in the center.  

Step 8

Make as many pancakes as you can, then top with the butter and drizzle with the syrup. Get crunk at breakfast.

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