Cinnamon Rum Raisin Swirl Pancakes

(Makes 6 large pancakes)

Pancakes:

3/4 cup milk
2 tbsp white vinegar
1 cup all-purpose flour
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 tsp vanilla extract
2 tbsp butter, melted

Cinnamon Swirl:
2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour

Rum Soaked Raisins:
1/2 cup raisins
2 tsp rum extract
water to cover

Maple Butter:
1/2 cup butter, softened
1/4 cup maple syrup

For the Rum Raisins: Place raisins into a glass bowl. Add enough warm water to cover all the raisins, add 2 tsp rum extract and let sit for at least 30 minutes. (Alternatively, you can cover the raisins with 1/2 cup of rum.)

For the Maple Butter: Mix the butter and maple syrup with an electric mixer until blended. Set aside.

For the Cinnamon Swirl: In a small bowl combine ingredients for the cinnamon swirl, and pour into a plastic ziploc bag or a disposable pastry bag. Snip a tiny triangle off the end of the bag for piping. Set aside.

For the Pancakes:
  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, melted butter and vanilla into the "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Drain the raisins and gently fold them into the batter.
  2. Heat a nonstick skillet over medium heat. Grease with butter, if desired, and pour on a 1/2 cup of batter. Use the pastry bag to make a swirl of the cinnamon sugar mixture on top of the batter. When the bubbles on the surface of the pancake begin to pop, and then no longer fill in with more batter, flip, and cook for 30 seconds more. Repeat with remaining batter.
  3. Top with the Maple Butter and drizzle with syrup or a powdered sugar glaze.
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