members recipes

Pancake Day, or Shrove Tuesday falls on 16 February this year. Traditionally pancakes are eaten with lemon and sugar but many other sweet and savoury fillings can be used. If you are looking for inspiration then why not try The California Prune Board recipe for Pancakes with Prune filling.

Ingredients
To make the batter:
125 g plain flour
1/2 tsp salt
2 small eggs
3 dcl milk
butter or oil for frying

To make the filling:
100 g California Pitted Prunes, chopped
1 - 2 tbs rum
60 g unsalted butter
1 1/2 dl (100 g) finely chopped walnuts
60 g vanilla sugar (or caster sugar and a few drops of vanilla essence
3 tbs cream

To make the chocolate sauce:
100 g plain (or cooking) chocolate
3 tbs cold water
2 tsp potato flour
2 dl milk
2 tsp caster sugar
Grated zest of 1 tangerine (or 1 tsp dried bitter orange peel)
1/2 tsp ground cinnamon

Method
Make a well in the flour in a mixing bowl. Add salt, eggs and half the milk. Stir until smooth, then add remaining milk and beat until batter is bubbly. Set aside until filling and sauce have been prepared. Fry eight pancakes in usual way in a little heated butter or oil.

Soak chopped prunes in rum for 15-20 minutes. Soften butter in a small bowl. Stir in walnuts, sugar and cream. Mix well, and then add rum-steeped prunes.

Break up chocolate into small cubes and put into a small saucepan with water. Melt chocolate over a low heat, stirring from time to time. Add a little of the milk to potato flour and blend until smooth. Pour the flour mixture into the chocolate with sugar and rest of milk. Bring to boil slowly and simmer for 5 minutes, stirring constantly. Take off heat and stir in cream and cinnamon.

Keep cooked pancakes warm then place a little filling in centre of each. Roll up pancakes, placing them in a warmed dish. Heat chocolate sauce carefully. Pour sauce over pancakes and serve at once.