It's ridiculously early this year, but today is Shrove Tuesday - pancake day. Traditionally in Britain we eat pancakes, often served with sugar and lemon, on the last day before Lent.
The best pancakes in the world used to be made in the Welsh Fudge Shop in Aberystwyth, now sadly closed down. They made all sorts of pancakes. I fondly remember pineapple and Malibu pancakes, the hot chocolate fudge pancake of course, and peanut butter and banana. But their finest creation was the elephant pancake.
I worked in the Fudge shop as a short-order cook for a while, so I can reveal the secrets of the elephant pancake. Surprisingly, the pancakes were made from McDougal's pancake mix, mixed with water "by eye", rather than from flour, eggs and milk as you'd expect. The orange and Grand Marnier and the pineapple and Malibu pancakes originally had the named liqueurs in, but one day they ran out and the chef (not me) improvised with substituting orange juice for the Grand Marnier and pineapple juice for the Malibu. There were no complaints so they never bothered ordering any more liqueurs. But I remember the day I ordered a pancake with liqueur and noticed it wasn't the real deal any more.
The recipe for the elephant pancake is as follows:
Put a pancake on a large plate. Spread tinned cherry pie filling on top. Put another pancake on top and place tinned pineapple chunks on that. Pour maple syrup over the pineapple. Put another pancake on and place banana slices on that. Pour maple syrup over the banana. Put the final pancake on top and microwave the whole lot for a couple of minutes. Pour hot chocolate fudge sauce over it all, sprinkle on dessicated coconut and serve with ice cream and cream.