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Dark spiced rum pancakes with caramelised banana

Dark spiced rum pancakes with caramelised banana

With Pancake Tuesday just a week away, we've been experimenting with our Dark Spice rum and we think we have stumbled upon a winner with these dark spiced rum pancakes with caramelised banana (and rum) sauce. 

Spiced Rum Pancakes


  • 100g plain flour
  • 2 medium eggs
  • 275ml milk
  • 50ml Salford Dark Spice
  • 40g butter
  • 75g light brown soft sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2 bananas
  • 1 scoop vanilla ice cream


  1. Blend the flour, eggs, milk and 25ml of Dark Spice rum in a blender.
  2. In a large frying pan, heat a small amount of the pancake batter over a medium heat.
  3. Add approximately 50ml of batter and cook for one minute on each side until golden brown
  4. Repeat until you have 4 pancakes. Set them aside and keep them warm.
  5. Add the butter, sugar, cinnamon and salt to a frying pan over a medium heat, until the ingredients have combined and the mixture starts to bubble
  6. Chop the bananas into thick chunks and add them to the pan and cook for 4-5 minutes, shaking the pan to coat the bananas.
  7. Add the final 25ml of Salford Dark Spice (or more to taste) and shake the pan to coat the bananas.
  8. Arrange the pancakes on a plate with a scoop of vanilla ice cream and top it with the banana with caramelised rum sauce.

Enjoy! And don't forget to tag us on Instagram with your own efforts.





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