Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts

Serves 6 – 8
(depending on the size of the pancakes)
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.
Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts
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    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

    To prepare the filling
    1.    Place the orange juice and 3 tbsp water into a medium saucepan with Siúcra Caster Sugar and a pinch of ground cinnamon.
    2.    Bring to the boil, stirring most of the time, then lower the heat and simmer slowly until a light syrup forms.
    3.    Add the orange segments to the syrup.

    To make the sauce
    1.    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.
    2.    Add the butter and stir very well. Set aside. 
    3.    Chop 3 tbsp of the hazelnuts while keeping the 1 tbsp whole for the top of the stack.

    To prepare the pancakes
    1.    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.
    2.    When ready to cook, heat the frying pan and add a little butter and oil. 
    3.    Swirl enough batter into the pan to make a pancake that will fit the size of your cake stand or serving platter.
    4.    Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked. Place on a clean plate continuing to make all the batter.
    5.    Place sheets of parchment paper in between the pancakes to prevent them from sticking.

    To assemble
    1.    Place a cool pancake on a cake stand, spread over some cream, drizzle over the chocolate fudge sauce and chopped orange.
    2.    Continue to layer up and finally end with chocolate fudge sauce with a sprinkling over of hazelnuts and some orange zest.
    3.    Serve immediately and enjoy!


    Recipe supplied by Catherine Fulvio