Chocolate pancakes with homemade spread
150g plain flour 2 tbsp cocoa powder 2 medium eggs, lightly beaten 300ml of full milk
50g hazelnuts 55g caster sugar 200ml whipping cream 200g dark or milk chocolate, broken into pieces
Place all the pancake ingredients into a food processor and blitz. Pour the batter into a jug and chill for one hour.
To make the spread, blitz the hazelnuts with half the sugar until finely ground. Place the cream and the remaining sugar in a pan and heat gently to dissolve the sugar. Bring to the boil and remove from the heat, add the hazelnut mixture and chocolate. Leave to stand for a minute then stir until smooth.
3. Heat a small 20cm non-stick pan over a medium heat. Brush with the melted butter and pour in a little of the batter. Tip the pan around so the batter is evenly spread around the pan, cook for 1 minute then flip it over and cook for a further few seconds on the other side. Remove and keep warm while you make more. 4. Serve with the chocolate spread.