Pancake Stack

What a decadent way to start my Desserts chapter – a Pancake Stack – perfect!

Pancake Stack

 

Ingredients

Pancake Stack

20 Pancakes
(use your normal pancake recipe)
2 stacks of ten

Vanilla ice cream

Sauce

15g margarine
125ml rum
500ml Carte d’Or toffee sauce *
200ml sour cream

Filling

15 bananas sliced diagonally
8 mangoes peeled and cubed or
2 pineapples peeled and cubed
6 soft pears cubed
3 punnets strawberries sliced or
any other berries in season
250g margarine
150g brown sugar
50g extra brown sugar
50ml lemon juice
200ml Carte D’Or toffee sauce *

Method

Filling

  1. Preheat the oven to 180°C.
  2. Melt the margarine in a frying pan with the sugar.
  3. Add the fruit and allow to caramelise slightly.
  4. Remove from the heat and add the toffee sauce.
  5. Add the lemon juice and mix well.
  6. Layer the fruit with the pancakes making a stack of ten each.
  7. Sprinkle the last pancake with the extra brown sugar.
  8. Bake for 10 minutes.

Sauce

  1. Melt all the ingredients together and simmer for 5 minutes.
  1. Cut the pancake stack into wedges and add a scoop of ice cream
  2. Drizzle with the sauce. 

* Carte D’or toffee sauce is available in gourmet shops.

Submitted by:  Nic Prinsloo, Clarens

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6 thoughts on “Pancake Stack

  1. I love love love some good pancakes and I must confess, I’ve never had them in this style before but it sounds heavenly. As it goes, I actually ended up making pancakes twice (in two different styles) this weekend. The first lot was a stack of american style with strawberries and bananas (see recipe here: http://bit.ly/cbGeQD ) and yesterday I made some cheese and bacon crepes as a starter for Sunday lunch.
    One question I have though is the cooking of the fruit, how do you do it enough so that you get the nice caramelisation but not too much so that the juices and colours wash out too much?
    I’ll need to remember this recipe for when pancake day comes around again here in the UK. Ok, lets be honest, who needs an excuse? 😉

    • Hi Keith, glad you like the recipe – hope you will keep it with your other “stack” of pancake recipes. 😉
      I caramelise the fruit over a medium to medium high heat so it is not in the pan all that long which helps retain their colour and juiciness.
      Your cheese and bacon crepes sound fabulous and I’m looking forward to reading about your stack of American style pancakes too.
      🙂 Mandy

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