2 cups self raising flour

2 tablespoons cocoa powder

¼ cup caster sugar

¾ cup dark choc bits

1 cup milk

1 cup cream

2 eggs lightly beaten

1 oz (30g) melted butter

3 egg whites

Hot fudge sauce

150 g dark chocolate broken into pieces

30g (1oz) butter

2 tablespoons of golden syrup

½ cup soft brown sugar

½ cup cream

Sift the flour, cocoa and bicarbonate of soda into large bowl.

Stir in the sugar and choc bits and make a well in the centre.

Whisk together the milk, cream, eggs, and butter in a jug and gradually pour into the well and stir until just combined.

Beat the egg whites in a clean dry bowl until soft peaks form.  Stir a heaped tablespoon of the beaten egg white into the batter to loosen it up, then lightly fold in the remaining egg white until just combined.

Heat fry pan and brush lightly with melted butter or oil

Pour ¼ cup batter into the pan and cook over moderate heat until the underside is browned.

Turn the pancake over with a spatula and cook the other side.   Transfer to a plate and cover with a tea towel while cooking the remaining batter.


Put all the ingredients in a pan and stir over low heat until melted and smooth.

Serve the pancakes warm whit whipped cream or ice cream and drizzled with Hot Fudge Sauce