Try James Martin’s really easy classic pancake recipe with a wicked chocolate sauce. Once you’ve learned how to make pancakes you can experiment with the toppings.
For the pancakes
- 85g/3oz self-raising flour
- 1 free-range egg
- 300ml/½ pint milk (approximately)
- drizzle oil
For the chocolate sauce
- 55g/2oz caster sugar
- splash hot water
- 30g/1oz cocoa powder
To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter.
Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter.
For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce.
To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over.