Pancakes With Walnut Cream And Chocolate Sauce

Name: Pancakes With Walnut Cream And Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self rising flour sifted; 2 tablespoons granulated sugar; 3/4 cup milk; 1 egg; 3 1/2 tablespoons butter plus extra for cooking; 1 1/4 cups heavy cream; 1/2 tablespoon powdered sugar; 2 tablespoons toasted walnuts chopped, plus extra to serve; chocolate sauce; 1/2 cup heavy cream; 3 1/2 ounces dark chocolate; 1 tablespoon brown sugar; 1 tablespoon rum; 2 bananas sliced, to serve

Servings: persons

1 cup self rising flour sifted
2 tablespoons granulated sugar
3/4 cup milk
1 egg
3 1/2 tablespoons butter plus extra for cooking
1 1/4 cups heavy cream
1/2 tablespoon powdered sugar
2 tablespoons toasted walnuts chopped, plus extra to serve
chocolate sauce
1/2 cup heavy cream
3 1/2 ounces dark chocolate
1 tablespoon brown sugar
1 tablespoon rum
2 bananas sliced, to serve

1
Combine flour and sugar. Whisk together milk, egg and butter until combined. Gradually blend into dry ingredients until smooth.
2
Heat a large nonstick frying pan over medium heat. Brush with extra melted butter. Drop heaped tablespoonfuls of batter into pan. Cook for 1-2 mins, until bubbles appear on the surface. Flip and cook for 1 min, or until golden. Transfer to a wire rack to cool. Repeat with remaining mixture.
3
Meanwhile, to make the walnut cream, whip cream to soft peaks. Beat in powdered sugar. Gently fold in nuts.
4
To make the chocolate sauce, combine heavy cream, dark chocolate, brown sugar and rum. Stir over low heat for 2-3 mins, until sugar dissolves and mixture is smooth.
5
To serve, layer pancakes with banana slices and walnut cream. Serve drizzled with chocolate sauce and sprinkled with extra nuts.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup self rising flour sifted, 2 tablespoons granulated sugar, 3/4 cup milk, 1 egg, and more.

Yes, Pancakes With Walnut Cream And Chocolate Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!