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For the chocolate sauce:

  • 75g Mortimer chocolate powder
  • 150ml double cream

For the pancakes (makes 10-12 pancakes):

  • 110g plain flour
  • ¼ teaspoon salt
  • 2 eggs
  • 275ml (½ pint) milk
  • 2 tablespoons vegetable oil

Method

For the sauce:
Put the cream into a pan and bring to the boil. Remove from the heat, add the chocolate powder and whisk until it is the consistency of custard.

For the pancakes:
Sift the flour and salt into a bowl. Make a well in the centre and break in the eggs. Gradually pour in the milk whilst whisking the mixture, until it is a smooth batter. Add the oil and whisk again.

Heat a frying pan until hot. Brush with a little butter. Pour about 2 tablespoons of the batter into the pan and swirl it around evenly. Once golden underneath flip over and cook the other side.

Put onto a plate, spread over the chocolate sauce, roll up and serve.








Chocolate pancakes