RECIPE FOR PANCAKES

2 Eggs
25 g Caster Sugar
300 ml Milk
1 Pinch Salt
75 g Self-raising Flour
50 g Butter

RECIPE FOR CHOCOLATE SAUCE

275 ml Milk
2 tbsp Cocoa Powder
275 ml Cream
75 g Caster Sugar
6 Egg yolks
60 g Dark Chocolate
25 ml Grand Marnier

METHOD

To make the pancakes:

Whisk the eggs and sugar together and add the milk and mix again.

Add the pinch of salt, and stir in the flour until you have a smooth batter.

Melt the butter gently in a frying pan.

Pour the melted butter into the batter and stir.

Leave to rest for 10 minutes.

Cook the pancakes over a medium heat, turning with a palette knife.

The cooked pancakes should be golden brown. Fill with chocolate sauce and fold into quarters. Serve with whipped cream or ice cream.

To Make Chocolate Sauce:

Blend a little milk with the cocoa until it forms a smooth paste, then mix into the rest of the milk.

Heat the cream until its nearly boiling, stirring until smooth.

Whisk the sugar and egg yolks together and when the cream comes up to the boil, pour half of it into the egg mixture, whisking well. When its combined, pour in the rest.

Pour the combined egg and cream mixture with the cocoa mix into a clean pan and continue to whisk.

Turn the heat down to minimum and, using a wooden spoon, stir for about 4-5 minutes until the mixture starts to thicken. Careful not to overheat!

Remove from the heat, pass through a fine sieve into a jug, break in the chocolate chunks and stir gently until they melt.

Add the Grand Marnier liquor and then cool and chill until needed.

When serving hot on pancakes, ensure that you only reheat the mixture gently.

Garnish (optional) with fresh mint leaves. For extra luxury serve with whipped fresh cream.