Ingredients
2cupsall purpose flour
2eggs
1cupmilk
1cupsoda water
½cupvegetable oil
1pinchsalt
1cupalmonds,chopped
½cupwhite sugar
¼cupmilk
¼tspvanilla extract
1½tsprum,optional
¼cupwater
½cupwhite sugar
½cupbitter sweet chocolate,chopped
2tbspmargarine
Preparation
Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine.
Refrigerate the batter overnight.
Heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well.
Pour ¼ cup of the batter into the pan and cook the pancake for about 1 minute. Flip it over and cook for 1 minute more, or until golden brown.
Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
Combine the chopped almonds, sugar, milk, vanilla extract, and rum, if desired, in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy.
Allow it to cool slightly before filling the pancakes.
Combine the water, sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up, and placing them on a platter. Pour the chocolate topping over the platter of rolled pancakes.
Serve and enjoy.
