Chocolate Pikelets

25g cocoa

50g 72% chocolate broken into squares (or use a good milk chocolate)

100ml double cream

2 eggs

2dsp plain flour

2tsp caster sugar

300ml milk

Pinch of salt

Knob of butter

Hundreds and thousands

To make a simple chocolate sauce, warm the cream gently in a pan and add the chocolate. Stir until the chocolate has melted and combined with the cream.

Mix the eggs, flour, caster sugar and salt to a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint.

Split the batter into two and add the cocoa to one half of the mixture. This will make for a selection of half chocolate and half plain pancakes.

Pour approximately two tablespoons of batter at a time into a hot, flat, buttered, pan to form four-inch circles - feel free to cook several at a time. After about two minutes, the pikelets should be loose. Tease the edges and then flip them with a spatula to cook the other side for approximately one minute.

Serve with chocolate cream sauce and sprinkle with hundreds and thousands.

Recipe courtesy of the Happy Eggs Co, visit thehappyegg.co.uk for more details.