Amarula chocolate pancake stack

Cooking: 35 mins

By DRUM December 18 2018
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Ingredients (12)

500 ml flour
560 ml milk
100 g butter — melted
375 ml cream — double thick
45 ml castor sugar
45 ml cocoa powder
30 ml amarula — cream liqueur
5 ml vanilla — essence
100 g dark chocolate — broken into pieces
125 ml cream — double thick
15 ml amarula cream liqueur chocolate balls
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1 Preheat a 20 cm pan on medium heat.

2 Whisk eggs in a mixing bowl. Add 60 ml (¼ cup) of flour to eggs.

3 Once the flour has been incorporated, whisk in 60 ml (¼ cup) of milk to thin the batter. Keep adding equal amounts of milk and flour alternately until all flour and milk is added.

4 Add the melted butter to the batter and whisk until the batter is smooth.

5 Pour 60 ml (¼ cup) of batter into the pan. Swirl the batter until the bottom is coated with a thin layer.

6 Put pan on the stove and cook until the top of the pancake loses most of its shine and sets.

7 Flip the pancake – it should not take more than 30 seconds to cook. Repeat and allow the pancakes to cool.


1 Whip cream in a bowl. Gradually add the sugar to thicken the mixture.

2 Gradually add cocoa.

3 Add the Amarula Cream 15 ml (1 tbsp) at a time, then add the vanilla essence. Whip until stiff peaks form.


1 Put chocolate in a bowl. In a saucepan, heat cream over medium heat until just boiling.

2 Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Mix in the Amarula and whisk until smooth.

3 Allow to cool slightly before using.

4 Use a cake ring to trim the edges to ensure that all pancakes are the same size.

5  Put a pancake on a plate. Put 15 ml (1 tbsp) of the filling in the centre of the pancake and spread across. Top with another pancake.

6 Continue spreading and stacking, ending with a pancake. Spread the ganache over the top and sides.

7 Garnish with chocolate balls

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