Serves 2

Ingredients

3 eggs
1 cup milk
1 tsp. vanilla extract
1½ cups self-raising flour
¾ cup castor sugar
4 heaped tbsp. drinking chocolate
1 pinch salt
3 tbsp. melted unsalted butter
Neapolitan ice cream

Method

1. Place the flour, sugar, drinking chocolate and salt in a large bowl and combine well.
2. Now add the butter in the microwave to melt. While that’s happening, crack in the eggs, add the vanilla extract and half the milk into the flour mix and give it a hit with a whisk.
3. Keep adding milk slowly until you reach the desired consistency. Remember, the thinner the batter, the thinner the pancake and vice-versa.
4. After the butter has cooled for a minute, whisk it in.
5. Pour a tablespoon of batter into a well-heated, well-buttered pan until bubbles form on the top. Flip and cook for another 30 seconds. Keep them warm on a plate covered in aluminium foil.

Serve warm with scoops of Neapolitan ice cream.