- 2 cups milk
- ½ cup water
- 280 g flour, sifted
- 2 free-range eggs
- 2 t vanilla extract
- 2 T sunflower oil
- 3 x 100 g slabs good-quality dark chocolate
- 1/3 cup cream
- 100 g fudge, crumbled
In a mixing bowl, combine the milk, water, flour, eggs and vanilla extract using a whisk until incorporated and lump free.
Place a nonstick pan over a medium to low heat and lightly coat with oil. Ladle a small amount of the batter into the warm pan and quickly swirl around to evenly coat the base.
Fry until small bubbles start to form, then flip and cook the reverse side until golden. Repeat until you have a stack of feather-light pancakes.
Melt the chocolate in a glass bowl over a saucepan of simmering water and mix with the cream until glossy and thick. Spread liberally over the pancakes and top with sugary fudge crumbs.
Cook’s notes: Thin the batter with a little extra water for extra-light pancakes.
To make a hot fudge-choc sauce, gently melt the fudge and chocolate together in a saucepan over a medium to low heat until incorporated. Drizzle over the pancakes and scatter with toasted nuts, crumbled nougat or sugared pear wafers.
Tip: Pancakes are also the perfect hold-all for leftovers. Fill them with leftover bolognaise and grated Parmesan,