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
Libre 5 Year Rum – molasses syrup Cuba
Created by Cuba Libre Restaurant & Rum Bar’s Chef-Partner Guillermo Pernot
Yields 5 Servings
1¾ cups all purpose flour
1 cup yellow (fine) cornmeal
3 teaspoons Kosher salt
5 teaspoons baking powder
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.