Ingredients
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None None Sauce
1/2 cup sugar
3.5 oz pecans
1 1/4 cups milk
2.75 oz chocolate, broken into pieces
None None Pancakes
3/4 cup all-purpose flour
2 tbsp cocoa powder
1 tbsp sugar
1 None medium egg, beaten
2 tbsp butter, melted
3/4 cup milk
1-2 tbsp oil
1 1/2 pints chocolate ice cream
None None Mint sprigs, to garnish
Preparation
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To make the sauce, place the sugar and 4 tbsp water in a small pan. Heat gently, stirring to dissolve. Increase the heat. Boil rapidly for 4-6 minutes, without stirring, until mixture turns a rich golden brown color. Quickly remove from heat and stir in the pecans.
Pour in the milk very slowly (be careful, it will spit). Add the chocolate. Heat, stirring to dissolve the chocolate and caramel. Bring to a boil, then reduce heat and simmer for 5 minutes until syrupy. Keep warm.
To make pancakes, sift flour and cocoa powder into a bowl. Stir in sugar. Make a well in the center. Add the egg and butter. Gradually stir in the milk to make a batter.
Heat a large frying pan. Grease with a little of the oil. Drop spoonfuls of the batter into the pan. Cook over a medium heat for 1-2 minutes until browned underneath. Turn the pancakes over and cook for 1 minute on the other side.
Remove from the pan and keep warm. Repeat with the remaining batter to make about 18 pancakes.
To serve, layer 3 pancakes on a plate with spoonfuls of chocolate ice cream. Spoon over the sauce. Decorate with sprigs of mint. Serve immediately.
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