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Rum Butter and Orange Pancakes

ingredients

makes 12
3/4 cup 170 g (6 oz) butter
1/2 cup (100 g) 4 oz brown sugar
1 tbsp (15 ml) rum
2 cups (225 g) 8 oz flour
2 eggs
450 ml (3/4 pint) milk
2/3 cup (150 ml) 1/4 pt fresh orange juice
Demerara (raw) sugar
12 orange slices, Demerara (raw) sugar and fresh single cream to serve

method

1. Melt the butter and beat in the sugar and rum. Chill until needed.

2. Make pancake batter with the flour, eggs, milk and juice.

3. Cook twelve thin pancakes, keeping them warm in a low oven. Put a spoonful of chilled rum butter on to each and fold into triangles.

4. Serve with slices of orange, demerara sugar and the fresh cream.

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