To
make walnut filling , soak sultanas in rum for 15
minutes, Soften butter and blend in walnuts, sugar,
vanilla and cream. Mix well, then add rum and
raisins.
To
make chocolate sauce, break chocolate into small pan
and add 1/4 cup (60ml) cold water. Stir over gentle
hat until melted and smooth. Blend cornstarch wit a
little of the milk and stir into chocolate with
sugar and remaining milk. Gradually bring to a boil
and simmer for 5 minutes, stirring. Remove from heat
and stir in cream and cinnamon.
To
make pancakes, sift flour and salt into a bowl. Add
egg and half of milk and beat thoroughly until
smooth. Mix in remaining milk and beat until bubbly.
Put
oil fro frying in a heatproof jug. Pour a little of
the oil into a 6 inch frying pan over fairly high
heat. Tilt pan to coat with oil, then pour any
excess back into jug.
When
pan is hot, pour in a little batter, tilting pan to
thinly coat base. Cook quickly, shaking pan and
loosening edge of pancake with a metal spatula until
underside is golden brown. Turn pancake and cook
other side.
Slide cooked pancake onto a plate and keep warm,
covered with a second plate. Repeat with remaining
batter, to make 8-10 pancakes,
Put
a little of walnut filling onto each cooked pancake,
roll up pancakes and transfer to a heated serving
dish, Cover and keep warm.
Gently reheat chocolate sauce and pour over
pancakes. Serve immediately.
