About 18 Pancakes of 8 cm
• 250 g (445 ml) cake flour
• pinch of salt
• 5 ml sugar
• 2 eggs
• 400 ml milk
• 15 ml cocoa powder, sifted
Sift the flour, salt and sugar together. Whisk the eggs and milk together. Form a hollow in the centre of the dry ingredients. Pour in the egg mixture and whisk until smooth. Spoon out a third of the mixture and add the sifted cocoa. Mix well. Heat a small 15 cm non-stick pan. Spoon in just enough of the original batter to coat the bottom. Drizzle over 1 tablespoon of the chocolate batter to form pretty patterns. Cook for about 1 minute and flip carefully. Cook for a further 30 seconds. Remove and keep warm.
FUDGE SAUCE
• 255 g fudge
• 200 ml cream
Cut fudge into smaller pieces. Place in a saucepan, add the cream and simmer over a low heat. The sauce must not boil. Stir every now and then until the fudge has melted. Serve the pancakes with chocolate ice cream and hot fudge sauce.