Rum syrup – the most popular of all our pancake toppings! It’s one of those things that you just know will be delicious before you even taste it. This topping says ‘I’m sweet but have a wild side.’ The perfect topping for our Rum and Coconut Pancakes.
Our recipe for rum syrup is pretty easy but don’t get complacent. You need to keep an eye on it!
- 50g of Demerara Sugar
- 5 tbsp Water
- 1 tsp Vanilla Essence
- Zest of 1/2 a Lime
- 1 tbsp of Malibu Rum
- Over a low to medium heat, heat the sugar gently in a pan with the water until dissolved.
- Add the vanilla essence, lime zest and rum, and simmer gently until you have a thin syrup (around 10 minutes). Stir regularly.
- The syrup will continue to thicken once cool. Be careful not to reduce the syrup too quickly or it will solidify as it cools – and everyone knows that the perfect the pancake syrup is runny!
- We use Malibu Rum because it is quite sweet, but the recipe will work with other varieties.