"Rumcake pancakes"

The Perfect day after Christmas Breakfast Meal 


 Rum cake pancakes

So I've been amassing a bunch of recipes for this very moment, Christmas time. And.....this one is a take on a family classic.

"Boxing Day Rum Cake Pancakes".
I can distinctly remember every Boxing day, the day after Christmas for my non commonwealth followers,  when my dad would always make breakfast. It usually included slabs of fried ham left from the day before, eggs cooked in that same skillet with shards of ham and ham fat ribboned throughout and Bahamian banana "panni-cakes".
Fast forward to today and I'm about to prepare you to help create your own traditions.
Pancakes1 3/4 cups AP flour 1/4 cup chopped walnuts (extra for garnish) 1/4cup chopped pecans (extra for garnish) 2 tsp baking powder 1 tablespoon brown sugar 1 tsp kosher salt. 2 whole eggs 1 1/2 whole milk 1/4 cup sour cream 1/4 cup melted butter (a little extra to fry pancakes) 1 tsp rum extract
Rum syrup 1 cup Good maple syrup 1/4 cup rum I used Kohana dark rum of course. 2 tsp whole cold unsalted butter 1/4 chopped salted pecans
Pancake - mix all the wet ingredients together and sift all the dry together ( with the nuts, add after). Combine evenly without over mixing.
Use a cast iron skillet on low and slowly cook the pancakes. Never press your pancakes and only lift when the edges start to bubble.
For the syrup warm a maple syrup and  mix in butter slowly. Add nuts and finish with rum, without cooking it all the way off. (SORRY THIS ISN'T FOR THE KEIKE).

Dust with powdered sugar and whipped cream. Serve pancakes nut side up and syrup on the side so everyone can douse with syrup and enjoy.  Serve with leftover fried ham and eggs cooked in ham fat and sediments.