Admiral pancakes

1. 

all-purpose flour / plain flour 10.5 oz (300 g) • semi skimmed milk 1,5% 3 cup (700 ml) • salt 1 pinch • baking powder for gingerbread 1 tsp

Mix flour, milk, a pinch of salt and baking powder into a smooth pancake dough.

2. 

sugar granulated 9 tbsp • ground walnuts 9 tbsp • cocoa powder 3 tbsp

Prepare sugar, chopped or ground nuts and cocoa. Line the round cake mould with baking paper.

3. 

unsalted butter 1 tsp

Put a piece of butter on a hot pan and immediately after it melts, pour the pancake dough. The butter must not burn. Bake the pancake only from one side.

4. 

Place the baked pancake with the unbaked side up in the mould. Bake the second pancake immediately. While the second one is baking, sprinkle the first with a spoonful of sugar, a spoonful of nuts and a little cocoa.

5. 

Place the second pancake on top of the first with the unbaked side up and repeat the process of sprinkling and placing other pancakes. Bake 10 pancakes, using about 70 ml of dough for one - a larger ladle.

6. 

Turn the last pancake with the baked side up and do not sprinkle anymore.

7. 

unsalted butter 1 oz (30 g)

Cover the surface of the pancake cake with melted butter and bake it, covered, in a preheated oven at the highest temperature for 15-20 minutes.

8. 

chocolate 2 oz (60 g) • unsalted butter 1 tsp

After partial cooling, pour melted chocolate and a little butter over the pancakes.

9. 

Serve cutted into cake slices warm or cold.