CHOCOLATE LOVE HEART PANCAKES

Makes 12 small or 6 large pancakes

● 225g (8oz) self-raising flour

● 2tsp baking powder

● 50g (1¾oz) light muscovado sugar

● 25g (1oz) cocoa powder

● 1tsp vanilla extract

● 2 medium eggs

● 25g (1oz) butter, melted

● 250ml (9fl oz) milk

● Vegetable oil, for frying

For the chocolate sauce

● 25g (1oz) butter

● 25g (1oz) golden syrup

● 50g (1¾oz) plain

chocolate

For the toppings

● 4tbsp seedless jam, strawberry or raspberry

● 100g (3½oz) each blueberries and strawberries, chopped

● 125ml (4fl oz) whipped cream or vanilla ice cream

Place the flour, baking powder, sugar, cocoa and vanilla in a mixing bowl. Crack in the eggs and add the melted butter. Beat with a wooden spoon or balloon whisk, gradually adding the milk until smooth, thick and creamy. Pour the mixture through a sieve into a measuring jug, to ensure there are no lumps in the mixture, then pour into a squeezy bottle or a piping bag with a ½cm hole snipped in the end. Set aside.

For the chocolate sauce, put the ingredients in a small pan and stir over a low heat until melted and smooth. Set aside.

With the toppings, if you’re using double cream then whip to soft peaks. If you’re using ice cream then remove from the freezer to soften.

Heat a small, non-stick frying pan until really hot, then turn down the heat to medium. Brush the pan with a tiny amount of oil. Using the squeezy bottle or piping bag, pipe the batter into the outline of a heart shape about 10cm wide, then quickly fill the centre with batter. Cook for 1-2 minutes, until bubbles form on the surface, and then flip the pancake over and cook for 1 minute. You may only have room to make one at a time in your pan. Keep the pancakes on a plate and cover with clingfilm and a clean tea towel to keep warm while making the remainder.

To serve, spread with the jam, top with fruit and whipped cream or ice cream, then drizzle with the chocolate sauce.