RumChata Pancakes Recipe | Perfect for Weekends and Brunch!

If you haven't tried RumChata yet, you are missing out on a taste experience! RumChata captures the authentic flavor of traditional Mexican horchata in a delicious liqueur created from rice, sugar, cinnamon, vanilla, sweet cream and Caribbean rum. My husband and I had the pleasure of trying horchata when we traveled to Mexico and Costa Rica when we were in college taking a Spanish business course. Amazing experience - especially when it came to the food and beverages! 

RumChata is light for a cream liqueur and it works well as an ingredient in cocktails, on it's own to sip as a dessert beverage, incorporated in recipes such as cakes and the delicious pancakes below or even pouring a dollop in your favorite coffee or hot chocolate drink!

Ingredients:

• 1/4 cup RumChata liqueur
• 1 Egg 
• 1 cup All-Purpose Flour 
• 1/2 cup Milk 
• 2 tbsp Sugar 
• 3 tsp Baking Powder 
• 1/2 tsp Salt 
• 1 tbsp Butter 

Directions:

• Using a mixer or wire whisk, beat RumChata liqueur, egg, flour, milk, shortening, sugar, baking powder and salt together until smooth. 
• Heat butter in griddle over medium heat until melted. 
• Pour 3 Tbsp of the mixture onto the griddle and cook until golden brown about 1 minute per side. 

Suggested toppings: Dust with powdered sugar, top with a pat of butter and your favorite syrup or fruit topping; you could even drizzle a tiny bit of RumChata over your pancakes for added flavor! 

Note: If you feel the batter is too thick for your pancake-making preference, thin out with either the milk, RumChata or a mix of both until you reach your desired consistency and then cook on the griddle!

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