MAKE AHEAD: Spray oil over base of pan in between cooking pancakes. Pancakes and sauce can be made up to one day ahead. Keep, covered, separately in the fridge.
• 440g packet classic chocolate cake mix
• 1 cup self-raising flour
• 1⅔ cups milk
• 2 cage free eggs, at room temperature
WHITE CHOCOLATE SAUCE
• 150g White Choc Melts
• ½ cup milk
• ⅔ cup thickened cream
• 1 tsp vanilla extract
To make sauce, place chocolate in a heatproof bowl. Heat milk in a small saucepan over a medium heat until hot. Immediately pour over chocolate. Stir until smooth. Cool.
Beat cream and vanilla in a small bowl of an electric mixer until soft peaks form. Add chocolate mixture. Beat on a low speed until combined.
To make pancakes, sift combined cake mix and flour into a large bowl. Make a well in the centre. Whisk milk into eggs in a medium jug. Pour into flour mixture. Whisk until smooth.
Spray a medium, non-stick frying pan with cooking oil. Heat pan over a medium heat. Pour ½ cup of batter into pan. Cook for about 2 minutes, or until bubbles appear on surface. Turn over and cook for about 30 seconds, or until cooked underneath. Remove. Cover to keep warm. Repeat to make eight pancakes.
Serve warm pancakes with sauce and berry swirl ice-cream. Dust with sifted cocoa.