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Palascinta (pancakes)

  • 0:20 Prep
  • 1:25 Cook
  • 8 Servings


  • 150g (1 cup) plain flour
  • 1 tablespoon caster sugar
  • 250ml (1 cup) milk
  • 125ml (1/2 cup) soda water
  • 2 eggs, lightly whisked
  • 20g unsalted butter, melted
  • Melted butter, to grease
  • 125g walnut kernels, finely chopped
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) fresh lemon juice

Chocolate sauce

  • 200g dark chocolate, chopped
  • 125ml (1/2 cup) thickened cream
  • 125ml (1/2 cup) milk
  • 30g butter
  • 2 tablespoons dark rum


  • 1
    To make the chocolate sauce, place the chocolate, cream, milk, butter and rum in a saucepan over low heat. Stir with a metal spoon for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside for 1 hour or until thick.
  • 2
    Sift the flour into a bowl. Stir in the sugar. Make a well in the centre. Whisk the milk, soda water and egg in a jug. Add milk mixture to flour mixture, whisking constantly until smooth. Stir in the butter.
  • 3
    Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2-3 minutes or until edge begins to curl. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate. Cover with a sheet of non-stick baking paper. Repeat, in 13 more batches, with melted butter, remaining batter and baking paper, reheating the pan between batches. (To freeze, see tip).
  • 4
    Preheat oven to 180°C. Line the base of a round 18cm (base measurement) springform pan with non-stick baking paper. Combine the walnut and sugar in a small bowl. Place 1 pancake over the base of the lined pan. Sprinkle with some walnut mixture. Drizzle over a little lemon juice. Repeat the layers with remaining pancakes, walnut mixture and lemon juice to make a stack. Brush the top with melted butter. Bake for 10 minutes or until warm.
  • 5
    Cut into wedges. Divide among serving plates. Drizzle over chocolate sauce.

Source: taste.com.au


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