Mix and cook the pancakes in the normal way and place on a serving dish. Set aside and keep warm.
To make the sauce, cook the blackcurrants and sloe gin together until the currants are tender, about 15–20 minutes. Add sugar to taste and thicken with arrowroot.
To assemble, lay out each pancake and spoon on plenty of the sauce. Fold the pancakes in half and let the filling spill out.
Serve hot with homemade vanilla ice cream and whipped cream.
© 1989 Kit Chapman. All rights reserved.