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Banana Cake Rum pancake syrup



We’ve gone bananas for this recipe! With a boozy twist, this grown-up treat might be better suited to an evening snack, rather than a breakfast – but we won’t judge . Soft, fluffy banana pancakes, drizzled with our Banana Cake Rum syrup, and topped with sliced banana and crushed walnuts. Yum!

We highly recommend that these pancakes are consumed more than once a year – why limit such a boozy, indulgent treat to just pancake day?

You will need
For the Pancakes

2 ripe bananas
200g self raising flour
1 ½ tbsp baking powder
1 tbsp golden caster sugar
3 large eggs
25 melted butter
200ml milk

For the syrup

30g of butter
100ml maple syrup
100ml Banana Cake Rum

Syrup method

Add all ingredients to a small saucepan and gently simmer for 5 minutes/until the mixture thickens slightly.

Pancake method

Mash up the banana until smooth. It’s best to use bananas that have started to brown.

Add all the dry ingredients to a large bowl and mix. Add the melted butter, eggs, milk and mashed banana to the dry mix. Thoroughly whisk until smooth.

Heat a small knob of butter and 1 tbsp of oil in a large non-stick pan. Once the butter starts to bubble, pour in the pancake mix into the pan, keeping each pancake about 8cm in diameter and not too close together. Cook for 1-2 minutes until golden. Flip and cook the other side.

Stack your pancakes, drizzle on your hot, freshly made rum syrup, top with slices of banana and crushed walnuts.

If you want to go the extra mile you can also put Banana Cake Rum in your pancake recipe, just reduce the amount of milk you use and replace with rum, e.g. 185ml milk and 25ml Batch Banana Cake Rum.

Banana Cake Rum is an exclusive release for our Batch Innovations members. If you’re not a member of our subscription club, you can find out more and sign up here. 

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