Siúcra & Catherine Fulvio’s Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts


Siucra Pancake stack orange chocolate hazel


For the ultimate indulgence this Pancake Tuesday, whip up a batch of Siúcra and Catherine Fulvio’s Pancake Stack with Orange Segments, Chocolate Fudge Sauce and Toasted Hazelnuts. This mouth-watering and decadent dish is perfect for a luscious breakfast or a satisfying dessert.  The combination of sweet juicy oranges and chocolate fudge sauce make for the perfect plate of pancakes.



Serves 6 – 8 (depending on the size of the pancakes)



For the filling

3 oranges, peeled and chopped

2 oranges, juice only

100g Siúcra Caster Sugar

Pinch of ground cinnamon 

Garden herbs such as fennel fronds and edible flowers, optional

For the Chocolate fudge sauce

250ml double cream

4 tbsp. Siúcra Dark Brown Sugar

100g dark chocolate, melted

40g butter

For the pancakes

300g plain flour

Pinch ground cinnamon

60g Siúcra Caster Sugar

2 eggs

420ml milk

3 to 4 tbsp water, if your batter is too thick

4 tbsp toasted hazelnuts

300ml whipped cream

Orange zest, to decorate


To prepare the filling

  1. Place the orange juice and 3 tbsp water into a medium saucepan with Siúcra Caster Sugar and a pinch of ground cinnamon.
  2. Bring to the boil, stirring most of the time, then lower the heat and simmer slowly until a light syrup forms.
  3. Add the orange segments to the syrup.

To make the sauce

  1. Place the cream, Siúcra Caster Sugar and chocolate into saucepan and heat over a low heat until the chocolate and sugar melts and the sauce thickens.
  2. Add the butter and stir very well. Set aside.
  3. Chop 3 tbsp of the hazelnuts while keeping the 1 tbsp whole for the top of the stack.

To prepare the pancakes

  1. Combine the plain flour, ground cinnamon and Siúcra Caster Sugar in a bowl. Beat together the eggs and milk and slowly whisk into the flour mix. Leave to stand for 10 minutes and pour into a jug.
  2. When ready to cook, heat the frying pan and add a little butter and oil.
  3. Swirl enough batter into the pan to make a pancake that will fit the size of your cake stand or serving platter.
  4. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked. Place on a clean plate continuing to make all the batter.
  5. Place sheets of parchment paper in between the pancakes to prevent them from sticking

To assemble:

Place a cool pancake on a cake stand, spread over some cream, drizzle over the chocolate fudge sauce and chopped orange. Continue to layer up and finally end with chocolate fudge sauce with a sprinkling of hazelnuts and some orange zest. Serve immediately and enjoy!






Fine foodCatherine FulvioGood living