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.
Panqueques
Cornmeal
pancakes and bacon with Cuba
Created by Cuba Libre Restaurant &
Rum Bar’s Chef-Partner Guillermo Pernot
For Pancakes
Yields 5 Servings
Ingredients:
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
Directions:
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
Ingredients:
2
cups maple syrup
1
cup dark rum
¼
cup molasses
Directions:
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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