Walnut and Rum Filling:
- 80mls cream
- 100g sugar
- 2 Tablespoons rum
- 200g walnuts, ground
- 50g raisins
Prepare the walnut filling by combining the cream and sugar in a small saucepan over medium-low heat. Stir until the sugar has dissolved. Add the rum, ground walnuts, and raisins and stir until combined. Remove from heat. Place a heaping teaspoon of the walnut filling in the center of each pancake then spread out. Fold the pancake into four.
Squash and Cashel blue filling:
- 200g butternut squash
- 70ml vegetable stock
- 50g watercress, chopped
- 20g toasted pine nuts
- 50g Cashel blue cheese
Peel and dice the squash and sauté in olive oil until golden. Add vegetable stock, cover, and simmer for 7 minutes or until slightly tender.
Increase heat to reduce the liquid until squash is dry enough to use as a filling. Stir in roughly chopped watercress, pine nuts, and 25g of crumbled Cashel blue.
Season with nutmeg to taste.
Preheat the oven to 200C. Divide the mixture between 4 pancakes and place them on an oiled baking sheet. Sprinkle the remaining crumbled Cashel blue and bake for 15 minutes or until crisp and golden. Serve hot.
Banana pecan caramel layered pancake cake:
- 8 large bananas, peeled and thickly sliced
- 500g thick caramel sauce
- 400ml cream, whipped until it just holds its shape
- 100g roasted pecans
Chocolate sauce, for drizzling
Make 8 evenly sized pancakes and leave to cool. Stack the pancakes neatly on top of each other, spreading each with a little of the caramel to hold in place. To make the roasted pecans, toss the pecans in maple syrup, sprinkle with sea salt flakes, spread on a lined baking sheet, and cook in a hot oven for 10 mins. Top with the banana slices then a few dollops of the cream, sprinkle over the pecans and drizzle with chocolate sauce.