Ingredients (Serves 4)

For the pancakes:

150g self raising flour 

2 tbsp cocoa powder 

1 good tsp baking powder 

1-2tbsp sugar, to taste 

1 large fresh free range egg 

1 tsp coffee essence (optional) 

150mls milk 

1 tbsp melted butter 

For the filling:

4 tbsp cherry conserve

 1 tbsp liqueur of choice (optional) 

225mls cream, whipped 

150g fresh cherries, rinsed and dried 

50g dark chocolate, melted, to finish 

Method:

• Sift flour, cocoa powder, and baking powder into a bowl and make a well in the centre. Stir in sugar.
• Add egg, coffee essence and a little milk from the measure.
• Start to whisk together. Gradually add remaining milk to make a thickish batter.
• Stir in melted butter.
• Mix the cherry conserve with liquor of choice if using. Reserve.
• Halve and stone cherries, reserving a few on the stalks for decoration Heat a non-stick pan over medium heat and brush lightly with oil.
• Using a tablespoon, drop spoonfuls of mix onto pan to make small circles, spacing well apart.
• When the surface starts to bubble and pancakes are puffing up, flip to cook other sides.
• Slide out onto a warm plate and cover with film Keep warm whilst making remaining pancakes.
• Whip cream thick.
• Layer pancakes with cherry conserve, fresh cherries and whipped cream.
• Finish with whole cherries and melted chocolate drizzled over.