Try James Martin’s pancake recipe with a wicked chocolate sauce for Pancake Day.
- For the pancakes
- 1 free-range
- 300ml/½ pint
- For the chocolate sauce
- splash hot water
To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter.
Heat the oil in a pancake pan and ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1-2 minutes on each side or until golden.
Repeat to make further pancakes.
For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce.
To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over.