This is one of those recipes that once you’ve tried, you’ll never look at a Sunday dinner in the same way again!
Ingredients:
- 140g plain flour
- 4 large eggs
- 200ml milk
- 1 tsp vanilla extract
- Vegetable or sunflower oil for the tin
- Mixed fruits including blueberries and raspberries but feel free to use whatever you like.
- Ice cream (your favourite brand)
- Icing sugar to dust
Chocolate Sauce
- 150g Choc Affair dark chocolate buttons
- 25g plant-based butter ( I tend to use the Flora plant-based)
- 125ml plant-based double cream (I like Elmlea)
- 1 tbsp caster sugar
Method:
- Preheat the oven to 220C/200C fan/gas 7.
- Pour enough oil to coat the base of an ovenproof skillet pan, frying pan or tart tin (mine was a large pie dish) and place on the middle shelf to heat up until sizzling.
- Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a nice smooth batter.
- Pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave for 20-25 mins until it looks like a giant Yorkshire pudding and is a deep golden brown colour. Don’t be tempted to open the door too early as it will sink!
- To make your chocolate sauce: Melt the chocolate in a heatproof bowl in short bursts in the microwave, then add in the butter, cream and sugar and mix until smooth and glossy.
Serve the pancake on a plate, or in the pie dish/pan, with large dollops of ice cream, your choice of fruits, a whole load of chocolate sauce and then dust with icing sugar and enjoy.