Ingredients

• 125g plain flour
• 1 tbs cocoa powder
• 1 egg
• 300ml milk
• 40g butter, melted
• 250g small strawberries, quartered
• 500g vanilla ice-cream
• Chocolate shavings, to serve
• 85g dark chocolate, broken into pieces
• 1/2 cup (125ml) thick cream
• 1/2 tsp vanilla extract

Method

1. To make chocolate sauce, place chocolate in a bowl. Heat cream in a pan until to just boiling, pour over chocolate and stir until smooth. Stir in vanilla. Set aside.
2. Sift flour and cocoa into a large bowl. Add egg and milk, beat well until there are no lumps. Brush base of a non-stick frypan with a little melted butter, add enough batter to just cover base and cook until pancake just lifts at the edges, flip and cook other side.?Lay pancake on a sheet of baking paper. Repeat until all batter is used, brushing pan with butter when needed, and stacking pancakes with baking paper between each.
3. To serve, fold 2 pancakes into quarters, placing scoops of ice-cream between folds of pancake, top with strawberries and drizzle with warm chocolate sauce. Finish with shaved chocolate. Repeat with remaining pancakes serving 2 per person.