About this recipe:My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.
250g plain flour
250ml sparkling water
125ml vegetable oil
1 pinch salt
100g chopped almonds
100g caster sugar
1/4 teaspoon vanilla extract
1 1/2 teaspoons rum (optional)
100g caster sugar
120g chopped plain chocolate
50g butter or margarine
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Combine the flour and eggs and mix until smooth. Add the milk, sparkling water, vegetable oil and salt and mix to combine; refrigerate the batter overnight.
To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 4 tablespoons (60ml) of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on greaseproof paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with greaseproof paper.
To make the filling, combine the chopped almonds, 100g sugar, milk, vanilla extract and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
For the chocolate topping, combine the water, 100g sugar and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the butter, stirring until melted and combined.
Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.
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