Pancakes with rum-soaked dried fruits and nuts and cream cheese glaze
A rich dish of pancakes made with rum-soaked dried fruits and nuts, topped with a sugar glaze made with cream cheese and powdered sugar. The moist raisin-nut dough is delicious without the glaze.
You can make it with trans-fatty acid-free ULTRAMIX Pancake mix. How about a simple and healthy breakfast?
ULTRAMIX Pancake mix was created in the kitchen for baby food. It is trans fat-free and aluminum-free, so you can eat it with your kids every day! Contains buttermilk from Hokkaido.
Ingredients
- ULTRAMIX Pancake mix 100g
- 1 egg
- 200ml milk (or soy milk)
- Rum-soaked dried fruit nuts 120g
- 100ml orange juice (100%)
- 80g cream cheese (room temperature)
- Maple syrup or honey (as needed)
- 20g powdered sugar
- Fresh mint (as needed)
- Vanilla oil (appropriate amount)
- Mixed dried fruits
- 1 tablespoon organic coconut oil
How to cook
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Bring 120g of the rum-soaked dried fruit nuts to a boil with enough orange juice to cover, about 5 minutes. Leave to cool for 15 minutes, then remove the raisins and nuts, reserving the soaking liquid.
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Mix the milk and eggs, add the ULTRAMIX Pancake mix batter and mix thoroughly, then add the raisins and nuts from step 1 to create a batter.
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Heat oil (or coconut oil) in a frying pan over medium heat. After turning off the heat, pour the batter into the pan and cook for 2 minutes over low to medium heat. When bubbles start to appear, flip the batter over and cook the other side for 1.5 minutes.
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Make the glaze: Beat cream cheese, 10g (just over 1 tbsp) powdered sugar, and vanilla extract until smooth. Thin the glaze with the raisin/nut soaking liquid until smooth.
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Spread the glaze on the pancakes, layer them, pour the remaining glaze over them, drizzle with maple syrup if desired, and garnish with the remaining powdered sugar, fresh mint, and dried fruit.
The cream cheese glaze, stretched with the liquid from soaked raisins, has a rich aroma and an adult taste. Adjust the amount of powdered sugar mixed into the cream cheese to your liking. This is a rich pancake that is perfect for Christmas. Add the ULTRAMIX Pancake mix to the batter and mix lightly.
Bring 120g of the rum-soaked dried fruit nuts to a boil with enough orange juice to cover, about 5 minutes. Leave to cool for 15 minutes, then remove the raisins and nuts, reserving the soaking liquid.
Mix the milk and eggs, add the ULTRAMIX Pancake mix batter and mix thoroughly, then add the raisins and nuts from step 1 to create a batter.
Make the glaze: Beat cream cheese, 10g (just over 1 tbsp) powdered sugar, and vanilla extract until smooth. Thin the glaze with the raisin/nut soaking liquid until smooth.
Spread the glaze on the pancakes, layer them, pour the remaining glaze over them, drizzle with maple syrup if desired, and garnish with the remaining powdered sugar, fresh mint, and dried fruit.