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These chocolate pancakes are made with rice pudding, which adds extra texture and flavour. We like ours topped with lightly whipped cream and zingy mandarin segments. See method
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1. Mix the rice pudding, egg and caster sugar together in a medium mixing bowl, then fold in the flour, baking powder and cocoa powder.
2. Melt a little of the butter in a large frying pan set over a medium heat. When lightly foaming, spoon in four heaped spoonfuls of the batter and cook for 3 mins until bubbles form all over the top. Carefully flip the pancakes and cook for another 2-3 mins. Keep warm in a low over or on a tray under foil while you make the remaining pancakes, using more butter if needed.
3. Whisk the cream to soft peaks and serve dolloped on the pancakes with the mandarin segments.
Tip: These pancakes are heavier than normal pancakes, so a little extra care is needed when flipping them. They also take a little longer to cook, so a medium temperature is needed to stop them burning.
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