LESLEY WATERS COOKERY SCHOOL 

Pancake Stacks with Berries & Hot Chocolate

Serves 2 with big appetites!

Ingredients

  • 2 large eggs

  • 15g caster sugar

  • ½ teaspoon baking powder

  • 110g self-raising flour

  • approx. 120ml milk

  • butter for cooking
     

For the sauce:

  • 110g plain chocolate, chopped

  • 150ml double cream

  • 2 teaspoons runny honey

  • 1 tablespoon milk

 

  • Raspberries and blueberries to serve

  • Vanilla ice cream to serve (optional)

Method

1. To make the sauce place the ingredients in a small pan over a very gentle heat until heated through and smooth. Take care not to overheat as the chocolate will burn. 

2. Sift the flour and baking powder into a bowl stir in the sugar. In a separate bowl or jug mix together the eggs and milk, then add to the flour mix to make a smooth thick batter. 

3. Heat a nut of butter in a medium sized, non-stick frying pan and spoon in the mixture allowing it to spread to about 8cm in diameter, fry the mixture in batches of three. Reduce the heat and cook for approx. 1½ minutes until small bubbles appear on the surface then carefully flip over and cook for a further minute or two until golden. 

4. Flip onto a plate and keep warm in a low oven while you cook the rest. Serve piled up with the berries and drizzled with the chocolate sauce. 

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