Pancakes are always tops in the brunch department for a taste of something sweet. The ingredients are probably already in your fridge or if not, readily available from the corner shop.
Serve with any fresh fruit - sliced bananas or strawberries are good - or fruit compote made from frozen fruit. And as its Easter, give your pancakes a good drizzle of my sexy chocolate sauce.
For the sauce:
75g dark chocolate (70% cocoa solids)
2 tbsp caster sugar
1 tbsp cocoa powder
For the pancakes
125g plain flour pinch of salt
1 large fresh free range egg
1 tbsp melted butter
To serve: Fruit of choice
- For the sauce, place chocolate and sugar in a pan with cocoa powder. Pour over half the water.
- Stir over medium heat till chocolate has melted and mix is smooth and Add remaining water and stir. Bring to bubbling.
- Bubble till the sauce is reduced and slightly thickened. It should coat the back of a spoon.
- Remove from heat and reserve. You can serve this warm or cold.
- For the pancakes, sift flour and salt into a bowl. Make a well in the centre.
- Add the egg and a little milk from the measure. Start to beat together.
- Gradually add remaining milk , beating smooth. Stir in the melted butter.
- Leave to stand for 15 minutes.
- Heat a lightly oiled non-stick pancake pan over medium heat.
- Pour in a ladle of batter and swirl the pan to coat the base.
- Cook for a couple of minutes, till the pancake has set underneath. Toss or flip over to cook the other side.
- Slide out onto a warmed plate and cover with greaseproof. Reserve, keeping warm, while you cook remainder.
- To serve, arrange a couple of pancakes on each plate. Serve with fruit and chocolate sauce.