Indulge yourself this Pancake Tuesday

For the ultimate indulgence this Pancake Tuesday, whip up a batch of Siúcra and Catherine Fulvio’s Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts.

This mouth-watering and decadent dish is perfect for a luscious breakfast or a satisfying dessert. The combination of sweet juicy oranges and chocolate fudge sauce make for the perfect plate of pancakes.

Ingredients (Serves 6-8 )

For the filling

3 oranges, peeled and chopped

2 oranges, juice only

100g of Siúcra Caster Sugar

Pinch of ground cinnamon

Garden herbs, such as fennel fronds and edible flowers (optional )

For the chocolate fudge sauce

250ml of double cream

4 tablespoons of Siúcra Dark Brown Sugar

100g of dark chocolate, melted

40g of butter

For the pancakes

300g of plain flour

A pinch of ground cinnamon

60g of Siúcra Caster Sugar

2 eggs

420ml milk

3 to 4 tablespoons of water, if your batter is too thick

4 tablespoons of toasted hazelnuts

300ml of whipped cream

Orange zest, to decorate


To prepare the filling

Place the orange juice and three tablespoons of water into a medium saucepan with Siúcra Caster Sugar and a pinch of ground cinnamon.

Bring to the boil, stirring most of the time, then lower the heat and simmer slowly until a light syrup forms.

Add the orange segments to the syrup.

To make the sauce

Place the cream, Siúcra Caster Sugar and chocolate into a saucepan and heat over a low heat until the chocolate and sugar melts and the sauce thickens.

Add the butter and stir very well. Set aside.

Chop three tablespoons of the hazelnuts while keeping one tablespoon whole for the top of the stack.

To prepare the pancakes

Combine the plain flour, ground cinnamon and Siúcra Caster Sugar in a bowl. Beat together the eggs and milk and slowly whisk into the flour mix. Leave to stand for 10 minutes and pour into a jug.

When ready to cook, heat the frying pan and add a little butter and oil.

Swirl enough batter into the pan to make a pancake that will fit the size of your cake stand or serving platter.

Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minutes until golden and cooked. Place on a clean plate continuing to make all the batter.

Place sheets of parchment paper in between the pancakes to prevent them from sticking

To assemble

Place a cool pancake on a cake stand, spread over some cream, drizzle over the chocolate fudge sauce and chopped orange.

Continue to layer up and finally end with chocolate fudge sauce with a sprinkling over of hazelnuts and some orange zest.

Serve immediately and enjoy!


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