- 2 free-range eggs, beaten
- 5 tbsp plain flour
- 3 tbsp milk
- 1 tsp vegetable oil
- ½ pomegranate, seeds only
- 75g/2½oz cocoa powder
- 1 tbsp hot water
- 2 tsp icing sugar
- 1 tbsp double cream
- 150ml/¼ pint double cream, lightly whipped
- ½ orange, zest and juice
- 1 tbsp icing sugar
- 1 orange, peeled and sliced, to garnish
- For the pancakes, place the eggs, flour and milk into a bowl and mix to make a batter the consistency of double cream, adding a little more milk if necessary.
- Heat the vegetable oil in a frying pan and pour in enough pancake mixture to coat the base of the pan when swirled. Sprinkle over some of the pomegranate seeds and fry the pancake for 1-2 minutes on each side. Repeat with the rest of the batter to make four pancakes. Fold the pancakes into quarters, arrange on a serving plate and set aside in a warm place.
- For the chocolate sauce, place the cocoa powder, hot water and icing sugar into a bowl and mix well, then stir in the cream.
- For the orange cream, place the whipped cream, orange zest and juice and icing sugar into a bowl and mix gently to combine.
- To serve, pour the chocolate sauce over the pancakes, top with spoonfuls of orange cream and garnish with orange slices.