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. 

PANCAKES WITH FRUIT AND CHOCOLATE SAUCE (Ingredients Serves 4)

For the sauce:

75g dark chocolate (70% cocoa solids) 

2 tbsp caster sugar 

1 tbsp cocoa powder 

300mls water 

For the pancakes 

125g plain flour pinch of salt 

1 large fresh free range egg 

300mls milk 

1 tbsp melted butter 

To serve: Fruit of choice 

Method:

• 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.