- 100 g British self-raising flour
- 225 ml British semi-skimmed milk
- 1 medium British free-range egg
- 1 tbsp vegetable oil
- 125 g Fairtrade smooth dark chocolate
- 50 g seedless raisins
- 50 g salted peanuts, chopped
- Icing sugar, for dusting
In a bowl or jug, whisk together the flour, milk and egg until you have a smooth batter. Let stand for 20 minutes. Line a dinner plate with baking parchment.
Put a 20cm non-stick frying pan over a medium heat, add a little of the oil and swirl around the pan. Pour a ladleful of batter into the pan, swirling so the batter covers the base in a thin layer. Cook the pancake for 30 seconds to 1 minute, then flip it over and cook the other side. Remove from the pan onto the prepared plate.
Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking.
Melt the chocolate in a bowl over a pan of simmering water, then stir in the raisins and peanuts. Spoon over the pancakes, dust with icing sugar and serve.