strawberry SAUCE INGREDIENTS
10 ounces fresh strawberries
1 cup water
1 1/2 tablespoons cornflour
1 tsp honey
DIRECTIONS
Simmer strawberries in the water until tender but not soft - approx 5 minutes.
Mix the cornflour with a little cold water, then mix it into the strawberry mixture.
Bring to a boil again, stirring constantly.
Add honey before removing from heat & set aside.
CHOCOLATE PANCAKE INGREDIENTS
2/3 cup plain flour
1/3 cup granulated sugar
1 1/2 teaspoons unsweetened cocoa powder
1 egg + 1 egg white
1/4 cup sunflower oil
1/4 cup milk
DIRECTIONS
Place all ingredients in a liquidiser. Whizz until completely smooth & the batter is creamy.
Remove liquidiser jug from base & place in fridge for 45 minutes.
Lightly grease, then heat a frying pan over medium-high heat & pour a small amount of batter into the pan. Quickly rotate the pan so that the batter evenly coats the base of the pan.
Cook until bottom of pancake is lightly crisped then flip over & cook the other side.
When done remove from pan & place in a warm oven until you’ve finished cooking the remaining pancakes.
DECORATION
1 cup fresh strawberries, hulled & sliced
5 whole strawberries
icing sugar, to dust.
DIRECTION
Serve the pancakes by slicing the strawberries thinly & laying inside the crepes, spoon on a little sauce then fold & top with more sauce & a dusting of icing sugar.
CUSHY'S TIP
1. To make the pancakes truly lacey, thin the batter slightly with a little extra milk & be carefully to add just enough batter to the pan to coat it.
2. To make this even more delicious, add a little whipped cream to the pancakes & top with grated dark chocolate or fresh chocolate cream sauce (mix 1/2 cup double cream with 1 small bar of melted dark chocolate)
3. To turn this into tempting dessert, serve with homemade vanilla ice cream & the chocolate sauce.
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