50g butter
150ml milk
75g plain flour
1 tsp baking powder
3 large free range eggs
1 tsp vanilla extract
a pinch of salt
150g good quality dark chocolate
125g blueberries
125g raspberries
50g hazelnuts, skinned, toasted and chopped
Mint sprigs, to serve
icing sugar, to serve

1. In a mixing bowl whisk together the milk, flour, baking powder, eggs, vanilla extract and salt until it becomes a smooth batter. Preheat the oven to 220˚C/420°F/Gas Mark 6.

2. Heat a medium high sided frying pan over a medium heat and add in half the butter. Allow the butter to melt and bubble and while it’s hot pour half the batter into the centre of the pan.

 

3. Place the pan on the middle shelf of the oven and bake for 12-15 mins until the pancake has risen and become golden. Repeat this process with the rest of the batter. While the pancake is the oven, melt the dark chocolate and set aside.

 

4. Remove the pan from the oven and serve the pancake while still hot with a drizzle of dark chocolate, berries, hazelnuts and a generous dusting of icing sugar.