Yesterday was Pancake Day, and this year, I managed to create a yummy topping and am able to blog about it – unlike last year when it was, quite frankly, abysmal. In fact, in that post from 2013, I promised to make better pancakes next [now this] year, and I think I’ve fulfilled that promise with my Rum Caramel Banana Pancakes!
I was sent a sample of Appleton Estate Rum to use in a pancake recipe…
All Appleton Estate Jamaica Rums are produced on the world-famous Appleton Estate, Jamaica’s oldest sugar factory and distillery in continuous production. The first known documentation of rum production at the Appleton Estate is dated 1749.
Appleton Estate Jamaica Rum delivers distinctive, rich, complex, luxurious flavours within its range of premium aged rums.
These rums have been produced using time-honoured traditions that have been handed down from generation to generation. The sugar cane is grown on the Estate, which is located in the unique Nassau Valley in St. Elizabeth, Jamaica. All Appleton Estate Jamaica Rums are Estate distilled using a proprietary yeast strain propagated from the sugar cane grown on the Estate, and produced using copper pot stills that are unique to the Estate. With the ideal climate on hand, Appleton Estate Jamaica Rum matures in carefully selected, hand-crafted oak barrels. The process is finalized with the artful blending by renowned Master Blender Joy Spence – the industry’s first female Master Blender.
The Appleton Estate Jamaica Rum range is Jamaica’s leading premium rum and is distributed in over 60 countries around the world.
…and here is how to make my yummy, sweet rum flavoured banana and caramel sauce/topping for your pancakes, which, quite frankly can be eaten anytime of year, not just Pancake Day!
I find that the first one is always rubbish and the key is a hot pan – by the third and fourth pancake you often have it down! No matter how many times I make pancakes the first one or two are always throwaways, or rather, not perfect enough to roll up!
We are an ‘eat the pancakes as we go’ family, so all the toppings are out on the counter – classic sugar and lemon, syrup (golden and maple), chocolate spread, jam…and of course, my invention for this year of rum caramel banana and the hubs and the boy choose a topping and eat whilst I make more ^_^
Not gonna lie, the rum caramel bananas were the bomb! Nice and sweet, but not too sweet, and whilst alcohol is burned off when you flambé, there was still a warming rum flavour to the topping. I didn’t want anything else on my pancakes this year! Although, I did blob on some ice-cream that we had knocking about the freezer!
What did you have on your pancakes this year? Do you eat them for breakfast, lunch, or dinner? (or all three!!) Do you prefer the traditional style or the American style pancakes?