For the butterscotch sauce, melt the butter in a small heavy-based saucepan over medium heat. Add the sugar, cream, whiskey and salt and stir to combine. Bring to a very gentle boil and cook for 10-15 minutes, stirring occasionally. Once the sauce has come together, remove from the heat and stir in the Vanilla Extract.

Roast the walnuts in the oven for about 10 minutes until nicely browned but not burnt. Fold the warm chocolate pancakes into triangles and place a scoop of vanilla ice cream inside each one. Serve 2 pancakes per person, drizzled with lots of butterscotch sauce and sprinkled with walnuts.