oil for frying
4 oz (100 g) plain chocolate
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
whipped cream to serve
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1 egg, beaten
250 ml (8 fl oz) milk, or half milk and half
water oil for frying
1. Make the pancakes. Sift the flour and salt into a bowl, make a well in the centre and add the beaten egg.
2. Stir in half the milk (or all the milk, if using a mixture of milk and water), gradually working the flour down from the sides.
3. Beat vigorously until the mixture is smooth and bubbly, then stir in the rest of the milk (or the water).
4. Pour into a jug. The mixture may be left to stand at this stage, in which case it should be covered and stored in the refrigerator.
5. Grate the chocolate into a small bowl. Have the icing sugar ready in a sifter.
6. Heat a little oil in a clean 18 cm (7 inch pancake pan.
7. Pour off any excess oil, leaving the pan covered with a thin film of grease.
8. Stir the batter and pour about 30 - 45 ml (2 - 3 tbsp) into the pan.
9. There should be just enough to thinly cover the base.
10. Tilt and rotate the pan so that the batter runs over the surface evenly.
11. Cook over moderate heat for about 1 minute until the pancake is set and golden brown underneath.
12. Make sure the pancake is loose by shaking the pan, then either toss it or turn it with a palette knife or fish slice.
13. Cook the second side for about 30 seconds or until golden.
14. Slide the pancake out on to a warmed plate.
15. Sprinkle generously with grated chocolate and dredge lightly with icing sugar.
16. Cook a second pancake and stack on top of the first, adding a chocolate and icing topping as before.
17. Continue until 8 pancakes have been made and topped. Dredge the top pancake on the stake with icing sugar only.
18. To serve, cut in wedges and top with whipped cream.
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