Serves 6



2 eggs

300ml (9 fl oz) Milk

Pinch Salt

7 Tbsp Plain (all-purpose) Flour

1 tsp Vanilla Essence (extract)

Melted butter and oil, to cook



1 Cup (180g/6oz) diced Fresh Date

1 Cup (250ml/ 8fl oz) cream

2 Tbsp Icing (confectioners’) Sugar

60ml (2fl/ oz) Kahlua

60ml (2fl/ oz) Frangelico

12 whole Fresh Dates and 12 Roasted Hazelnuts to garnish

Cream or Ice Cream, to serve



Preheat the oven to 150°C (300°F/ Gas 2). Whisk the eggs and milk together in a bowl. Add the salt and whisk in the flour a bit at a time, making sure lumps don’t develop, add the vanilla essence (extract) and whisk until smooth.

Heat a frying pan until hot, wipe the surface with a mixture of melted butter and oil. Pour on a very thin layer of batter, spreading evenly to cover the base of the pan.

Cook for about 1 minute, until brown. Turn with a spatula and brown the second side for another minute. Repeat until all the batter is used, to make 12 pancakes. Keep warm in oven.

To make the sauce, place the dates and cream into a small saucepan. Stir over medium heat until bubbling. Add the icing sugar; continue to stir until the cream starts to turn the colour of the dates. Stir in the Kahlua and Frangelico, take off the heat. To serve, place a pancake onto a plate with 2 tablespoons of the sauce. Fold the repeat with remaining ingredients, to give 2 pancakes per person. Pour the remaining sauce around each plate. Garnish each with whole date stuffed with hazelnuts. Serve with your choice of cream or ice-cream.