Thursday, February 14, 2013

National Pancake Week: Panqueques

Happy Valentine's Day! Grab your griddles and whip out your whisks because National Pancake Week is fast approaching! The week-long celebration will run from February 10th-16th. Cuba Libre, located at located at 801 9th Street, NW, 20001, serves two cornmeal pancakes and bacon with Cuba Libre's five year rum-molasses syrup and mango butter during brunch service Saturdays and Sundays, from 11:30 AM to 2 PM.


Cornmeal pancakes and bacon with Cuba Libre 5 Year Rum – molasses syrup
Created by Cuba Libre Restaurant & Rum Bar’s Chef-Partner Guillermo Pernot
For Pancakes
Yields 5 Servings
1¾ cups all purpose flour
1 cup yellow (fine) cornmeal
3 teaspoons Kosher salt
5 teaspoons baking powder
2 eggs
1½ cups milk
6 tablespoons unsalted butter, melted
Combine all dry ingredients in a mixing bowl.  In a separate bowl, combine eggs, milk and melted butter.  Beat well to incorporate.  Add liquid ingredients to dry and mix into a uniform batter with very few lumps.  Do not overmix.  Pour onto a hot griddle using a ladle.  Brown the cake on both sides and serve immediately with crispy cooked bacon and Molasses-rum syrup.

For Molasses-Rum Syrup
Yields: 3 cups
2 cups maple syrup
1 cup dark rum
¼ cup molasses

Mix all ingredients together in a saucepan and simmer for five minutes.  After the five minutes, carefully ignited the pan to allow the rum to burn off for five minutes.  Keep a close eye on the pan to make sure it does not foam over. 

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