Pancakes with prune filling

Pancakes with prune filling


2 people made this

About this recipe: Pancake Day, or Shrove Tuesday falls on 16 February this year. Traditionally pancakes are eaten with lemon and sugar but many other sweet and savoury fillings can be used. If you are looking for inspiration then why not try The California Prune Board recipe for Pancakes with Prune filling.

Serves: 6 

  • 125g plain flour
  • 1/2 teaspoon salt
  • 2 small eggs
  • 300ml milk
  • 100g pitted prunes, chopped
  • 1 to 2 tablespoons rum
  • 60g unsalted butter
  • 100g finely chopped walnuts
  • 60g vanilla sugar (or caster sugar and a few drops of vanilla extract)
  • 3 tablespoons cream
  • 100g plain chocolate
  • 3 tablespoons cold water
  • 2 teaspoons potato starch
  • 200ml milk
  • 2 teaspoons caster sugar
  • grated zest of 1 tangerine
  • 1/2 teaspoon ground cinnamon

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Make a well in the flour in a mixing bowl. Add salt, eggs and half the milk. Stir until smooth, then add remaining milk and beat until batter is bubbly.
  2. Set aside until filling and sauce have been prepared.
  3. Soak chopped prunes in rum for 15-20 minutes.
  4. Soften butter in a small bowl. Stir in walnuts, sugar and cream. Mix well, and then add rum-steeped prunes.
  5. Break up chocolate into small cubes and put into a small saucepan with water. Melt chocolate over a low heat, stirring from time to time.
  6. Add a little of the milk to potato starch and blend until smooth.
  7. Pour the flour mixture into the chocolate with sugar and rest of milk. Bring to boil slowly and simmer for 5 minutes, stirring constantly. Take off heat and stir in cream and cinnamon.
  8. Fry eight pancakes in usual way in a little heated butter or oil. Keep cooked pancakes warm then place a little filling in centre of each.
  9. Roll up pancakes, placing them in a warmed dish. Heat chocolate sauce carefully. Pour sauce over pancakes and serve at once.

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