Fluffy Breakfast Pancakes a la Mode with Rum-Cherry Syrup
Serving Size / Yield
- 3 C. all-purpose floud
- 2 1/3 Tbs. baking powder
- 2 tsp. salt
- 2 Tbs. sugar
- 2 1/2 C. milk
- 2 eggs
- 3 Tbs. butter, melted
- 4 Tbs. dark rum
- 1 C. water
- 2 Tbs. dark brown sugar, packed
- 1 C. dried cherries
- French vanilla ice cream, if desired
Mix all the ingredients up to the rum in a large bowl until a batter forms. Allow to sit for a few minutes.
In a small saucpan over medium-low heat, add the remaining ingredients minus the ice cream. Bring to a boil, then lower heat until cherries have absorbed nearly all of the liquid. Take off heat and cover.
Heat a buttered griddle over medium-high heat and scoop ladles of batter onto them. Brown on both sides for 2-3 minutes and serve hot. Top with warm cherries and ice cream, if desired.