Gundel’s pancakes

Last Updated on December 4, 2024

ingredients

Chocolate topping

35 g cooking chocolate 25 g cocoa powder 1 pk egg yolk 30 g granulated sugar 100 ml milk 1 tsp plain flour vanilla essence 50 ml whipping cream 2 tsp brown rum

Pancake filling

50 ml whipping cream 3 tbsp ground nuts 60 g granulated sugar 50 ml brown rum 3 tbsp raisins in rum 2 tbsp candied fruit ground cinnamon 1 tsp grated lemon peel

Cesto for pancakes

Pancake batter/h3> 100 ml sweet milk 100 ml carbonated water 1 pk egg yolk 120 g plain flour 1 tsp granulated sugar salt oil for baking pancakes

progress

Peanut-chocolate pancakes…

1.

Let’s cook the chocolate sauce. In a water bath, dry the golden milk with most of the sugar. Beat the cream with the rest of the sugar until stiff. In the milk, whisk together the flour, a few drops of vanilla essence and the rum until smooth. Bring to the boil. Add the boiled milk to the soft chocolate and fold through.

2.

Sieve the cocoa with the crust into the chocolate milk

3.

Stir again until smooth and incorporate the gold foam and sweetener. Finish with rum and beat until smooth

4.

Let’s make the filling: the raisins should be macerated in the rum for 24 hours…I forgot to do that, so I put the rum directly into the filling. Put the cream, sugar, ground nuts, chopped nuts in a small saucepan (more like a saucepan) and bring to a boil. Add raisins, candied fruit and rum.

5.

Let boil. Remove from heat and let cool slightly. The amount of nuts is approximate, I poured straight from the bag, you may need a little more…the filling should be spreadable. Mine was thick as always and I had slight problems with spreading.

6.

And finally knead the pancake batter from the ingredients listed in the recipe. Heat a frying pan with a little oil and bake the pancakes. This quantity made 7 pancakes. Spread the filling on the pancakes.

7.

Roll the pancakes and serve with chocolate sauce.