How to Make It
Chiffonade the mint and mix it with the lime zest with a fork.
In a large mixing bowl, combine the dry ingredients for the pancakes.
In a separate bowl, combine the rum, lime juice, milk, and melted butter.
Combine the wet with the dry and whisk briefly. Lumps are cool. Set the batter aside.
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.
In another skillet over medium heat, add the oil and allow it to heat up, swirling it around the skillet.
Make pancakes! Add a quarter cup of batter or so at a time, flip once bubbles appear in the center.
Make as many pancakes as you can, then top with the butter and drizzle with the syrup. Get crunk at breakfast.