Monday, 19th February 2018
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Siúcra’s PerfectPancakes for Pancake Tuesday February 13th

Pancake Tuesday, or depending on where you are in the world, Shrove Tuesday/ Fat Tuesday or Mardi Gras (which is French for Fat Tuesday), is the last of feasting before Lent begins on Ash Wednesday.

Traditionally served with a sprinkle of sugar, jam or squeeze of lemon, and nowadays popularly served with chocolate spread, bananas and nuts, 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.

Serves 6 – 8 (depending on the size of the pancakes)

Ingredients

For the filling

- 3 oranges, peeled and chopped

- 2 oranges, juice only

- 100g Siúcra Caster Sugar

- Pinch of ground cinnamon

- Garden herbs such as fennel fronds and edible flowers, - optional

For the Chocolate fudge sauce

- 250ml double cream

- 4 tbsp. Siúcra Dark Brown Sugar

- 100g dark chocolate, melted

- 40g butter

For the pancakes

- 300g plain flour

- Pinch ground cinnamon

- 60g Siúcra Caster Sugar

- 2 eggs

- 420ml milk

- 3 to 4 tbsp water, if your batter is too thick

- 4 tbsp toasted hazelnuts

- 300ml whipped cream

- Orange zest, to decorate

Method

To prepare the filling

Place the orange juice and 3 tbsp 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 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 3 tbsp of the hazelnuts while keeping the 1 tbsp 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 1? minutes and then turn onto the other side, cooking for about € minute 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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