Pancakes with salted caramel and chocolate fudge sauce

Sift together flour, sugar and spices in a large bowl then add yeast and salt.

Whisk together the milk, 180ml (¾ cup) butter and eggs in a separate bowl. Make a well in the centre of the flour mixture and add the milk mixture while stirring. Mix well.

Cover the batter with plastic wrap and rest for 20 minutes. The mixture can be refrigerated in an airtight container for up to 3 days.

Melt a small knob of butter at a time in a medium pan, and spoon 80ml (1/3 cup) pancake mixture into the warm pan. Fry for 2 – 3 minutes on each side and keep warm. Repeat with remaining batter.

For the caramel sauce, place the sugar and water in a saucepan over low heat and heat until the sugar has melted, brushing the sides down frequently with a wet brush. Increase the heat and boil until the sugar becomes an amber colour. Remove from heat and beat in the butter and cream. Add a pinch of sea salt flakes. Set aside to cool.

For the chocolate sauce, place the chocolate in a glass bowl over a saucepan of simmering water. Add the cream and slowly melt the mixture. Stir until glossy and set aside to cool.

For the caramelised hazelnuts, spray a cooling rack with non-stick cooking spray and place on top of a baking tray. Place the sugar and water in a saucepan over low heat and heat until the sugar has melted, brushing the sides down frequently with a wet brush. Increase the heat and boil until the sugar turns a deep caramel colour. Remove from the heat and add the nuts. Toss to coat and spoon onto the prepared cooling rack. Separate the nuts using two forks and set aside to cool.

Layer the pancakes with caramel and chocolate sauce, and top the stack with the caramelised hazelnuts.