Waking up to the delicious smell of pancakes from the kitchen is certainly one of our best childhood Sunday morning memories. Mouth-watering pancakes are a temptation very few can resist. Soft and light cakes that can be topped with marmalade, sauces, ice cream and what not.You cannot say no to a serving at any time of the day, be it dawn, dusk or even later.
Plain flour - 125g
Cocoa powder - 1 tbs
Egg - 1
Milk - 300ml
Butter, melted - 40g
Strawberries, quartered - 250g small
Vanilla ice-cream - 500g
Chocolate shavings, to serve
Dark chocolate, broken into pieces - 85g
Thick cream - ½ cup (125ml)
Vanilla extract - ½ tsp
The first step is to make the chocolate sauce so that you can be done with this part.
Place the chocolate in a bowl. Heat the cram in a pan and pour it over the chocolate so that it melts.
Mix well with spoon to make a smooth cream-chocolate mixture.
Set this aside for use in later parts of the recipe.
You have to make a smooth rich batter for the pancakes.
Take a large mixing bowl and sift flour and cocoa powder into it.
Now add the egg and the milk to the flour and mix well to form a smooth batter without any lumps.
Spread butter on the base of a non-stick pan.
Pour batter into the pan, enough to make a pan cake.
Tilt the pan to spread the batter to the edges of the pan.
Cook until the butter under the cake starts boiling and the edges start to lift.
Flip over and cook the other side. Take out the pan cake and place on a baking sheet.
Do the same with the rest of the batter.
When you are done with making all the pancakes fold two of them into quarter size.
Place ice cream scoops between the folds.
You can to with fresh strawberries.
Now drizzle over the chocolate sauce you prepared earlier.