Chocolate Pancakes with Choc-Cherry Sauce

Serves 6


Ingredients:

425g can pitted black cherries
100ml cream
200g dark chocolate, chopped into even-sized pieces
1 cup (125g) self-raising flour
¼ cup (30g) cocoa powder
¼ cup (60g) caster sugar
½ tsp bicarbonate of soda
1⅓ cup (330ml) milk
1 egg, lightly beaten
½ tsp vanilla essence
40g butter, chopped
6 scoops vanilla ice cream


Method:

• To make the sauce, drain the cherries, reserving 2 tablespoons of the syrup. Place the cream and chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove the pan from the heat. Sit the bowl over the pan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted and combined with the cream. Stir in the cherries and reserved syrup. Keep warm.
• To make the pancakes, sift the flour and cocoa into a bowl and stir in the sugar and bicarbonate of soda. Make a well in the centre and gradually add the combined milk, egg and vanilla, mixing until smooth.
• Melt some of the butter in a frying pan over medium heat. Pour ⅓ cup (80ml) of the batter into the pan and swirl gently to make a 12cm pancake. Cook for 1-2 minutes, or until bubbles form on the surface and the underside is golden brown. Turn over and cook for 30 seconds more, or until golden. Transfer to a plate and keep warm. Repeat with the remaining batter to make five more pancakes, adding more butter as needed.
• Place a scoop of ice cream on one half of each pancake and fold the other half over. Drizzle with the sace and serve immediately.
  

Nutrition per serve:
Protein 8.5g;
Fat 27g;
Carbohydrate 58g;
Dietary Fibre 2.5g;
Cholesterol 60mg;
2110 kj (503 cal)

Note: Add a little milk if the batter thickens on standing.