Ingredients for the Pancakes
- 250g 00 flour
- 500ml milk
- 3 eggs
- 40g melted butter
- 25ml rum
- 60g caster sugar
- A pinch of salt
- A pinch of ground cinnamon
- ¼ tsp vanilla essence
For the Filling
- 80g double cream
- 110g caster sugar
- 2 tablespoons rum
- 225g grated or blended walnuts
- 40g chopped raisins
- Grated zest of 1 orange
For the Chocolate Sauce
- 225ml water
- 100g sugar
- 160g glucose syrup, or honey
- 75g cocoa powder
- 25ml rum
- 100g dark chocolate
Making the Sauce
Whisk the water, sugar, glucose & cocoa together, then bring to a boil. Remove from the heat, then add the rum and chocolate, and stir until dissolved. Keep warm.
For the Pancakes
Mix everything except the eggs and butter together well, then whisk in the eggs & butter.
Heat a non-stick pan on a medium heat, dot with a touch of butter, and add a small ladleful of the mix. Cook till a spotted brown on one side, then flip, and cook for 30 seconds more. Repeat until the mix is used up.
To Make the Filling
Bring the cream to a simmer, then add all the other ingredients and mix together well.
Layer up the pancakes with the filling divided equally between each layer. If not using immediately, keep chilled, but warm in a 180C oven for five minutes before serving. When ready, pour the warmed chocolate sauce over the stack.
Copyright Jacob Kenedy
