(Serves 4)
25g cocoa
50g 72 per cent
chocolate broken into squares (or use a good milk chocolate)
100ml double cream
2 eggs
2dsp plain flour
2tsp caster sugar
300ml milk
Pinch of salt
Knob of butter
Hundreds and thousands


To make a simple chocolate sauce, warm the cream gently in a pan and add the chocolate. Stir until the chocolate has melted and combined with the cream. Mix the eggs, flour, caster sugar and salt to a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint. Split the batter into two and add the cocoa to one half of the mixture. This will make for a selection of half chocolate and half plain pancakes.

Pour about two tablespoons of batter at a time into a hot, flat, buttered, pan to form four-inch circles. After about two minutes, the pikelets should be loose.

Tease the edges and then flip them with a spatula to cook the other side for about a minute.

Serve with chocolate cream sauce and sprinkle with hundreds and thousands.

Recipe courtesy of the Happy Eggs Co.

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