Caprice Pancakes With Rum Sauce

caprice pancakes with rum sauce_page_thumb[3]

284 ml/ ½ pint pancake batter
284 ml/ ½ pint rum sauce
3 pears, peeled, cored and sliced
200 g/8 oz. canned pineapple or diced fresh pineapple

Make the pancakes. Place on a plate, with greaseproof paper between each pancake, and keep warm over a saucepan of hot water. Make the rum sauce and keep hot. Keep a few pear slices and pineapple pieces aside for decoration; mix the remainder together. Place some fruit mixture in each pancake and roll up. Arrange on a serving dish, spoon over a little of the sauce and decorate with the reserved fruit. Serve the remaining sauce separately.

Rum Sauce

I tablespoon corn flour
284 ml/½ pint milk
50 g/2 oz. sugar
2 tablespoons rum

Blend the corn flour with 3 tablespoons of the cold milk. Bring the rest of the milk to the boil; pour this over the corn flour, stirring well. Return to the pan, add the sugar and cook until thickened, stirring well. Add the rum and heat for 1-2 minutes.