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