CHOCOLATE PANCAKES

Preparation Method :

• For the pancake batter, place the chocolate in a heatproof bowl and melt it in a double boiler. Once it cools slightly, add warm milk and egg and mix gently.
• Add cocoa powder and flour and whisk till smooth. Chill the batter in the refrigerator for thirty minutes.
• For the filling, heat the butter in a pan. When it melts add caster sugar and mix well.
• Add the fruit cubes, fruit juice. Lower the heat and simmer till fruits are tender and totally dry.
• Add pomegranate kernels and mix well. Remove the pan from heat and keep warm.
• To make the pancakes, heat a non-stick pan, pour in just enough batter to cover the base of the pan and swirl to coat evenly.
• Cook till pancake sets and flip it to cook the other side. Gently slide the pancake onto a plate.
• Divide the filling into as many portions as the number of pancakes. Place a pancake on a plate, spread fruit mixture on one half and fold the other half over.
•  Serve immediately.