Marigot Bay Spiced Pancakes – Marigot Bay Rum Creams

Marigot Bay Spiced Pancakes

There’s a good chance that we just discovered the ultimate brunch item to serve this weekend. Why only drink your alcohol when you can eat it too? Give this delicious recipe a try, you won’t regret it!


3 tablespoons (1 1/2 ounces) unsalted butter, melted

2 tablespoons granulated sugar

3/4 teaspoon salt

1 large egg

2/3 cup milk

1/3 cup plus 1 tablespoon Marigot Bay Spiced

1 3/4 cup (7 ounces) cake flour

3 1/2 teaspoons baking powder

4 tablespoons butter for cooking pancakes and to garnish

Maple syrup, for serving


Whisk butter, sugar, salt, and egg in a medium bowl. Whisk in milk and Marigot Bay until combined. Add flour and baking powder to the bowl, then stir until just about smooth.

Heat 1 tablespoon of butter in a large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup portions of batter into pan as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter. Serve warm with butter and syrup. Enjoy!

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