Anyway, back when Mrs B-V and I were still hopexpecting to go 40 of the King’s days without chocolate, I made our Shrove Tuesday particularly shriven with a big, fuck-off pancake feast of depraved, sickly decadence.
The Great God Pancakes
Ingredients - makes two stacks of three pancakes (with a bit of contingency for the first one going wrong)
Plain flour, 4oz
|...Vanilla Fudge sauce...|
Milk, Semi-skimmed, about 1/2 pint
Granulated sugar, a heaped tablespoonful
Cream, a dash
Real Maple Syrup, a dash
Crunchy Peanut Butter
Whipping cream, about 1/3 pint
White chocolate, several squares
For the hot Vanilla Fudge sauce:
Butter, salted, 1.5oz
Vanilla sugar, 3oz
Cream, one heaped tablespoonful
Make sure your flour is sieved, or at least work it over with a fork to get rid of any lumps, then stir in the eggs, sugar and milk, until the consistency is runny but smooth and takes about half a second to drop off a spoon.
Whip up the batter and add a dash of cream and a dash of maple syrup if you like - this will give your pancakes a bit of an edge and the crispy bits will caramelise slightly.
With pancakes it never does any harm to make the batter in advance and keep the stuff in the fridge. Whether or not you do this, you'll want to prepare your fudge sauce and chocolate cream before you cook the pancakes.
Making the fudge sauce is dead easy - just whack a saucepan on a medium heat and pop in the vanilla sugar and butter. As the butter begins to melt, you can start stirring it up with a big wooden spoon, and then pour in a little cream for extra, err, creaminess.
The sauce will be ready in a few minutes, and I'll warn you now: It's nigh-on impossible to avoid tasting some right now.
|...and white chocolate cream!|
Right... when you're ready to cook the pancakes, melt a little butter in a frying pan (or a dedicated flat pancake pan if you have one) and pour in the batter mix, making sure it's not too thick but not too thin.
Be prepared to throw the first one away (it'll come out odd-looking and unevenly cooked, but this serves to condition the pan for it's pancakey brethen) and do your own thing when it comes to tossing mid-way through if you feel so inclined.
Having done all the hard work, the rest of the prep is straightforward.
Pancake on the plate. Cover with peanut butter. Another pancake on top. Pour on the fudge. And then your top pancake, followed by the chocolate cream.
Eat while the pancakes are still hot, before the whipped cream melts, undoing all your good work with the whisk.
And there you have it, possibly the most decadent pancake dish ever devised.