Ingredients
• 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
Method
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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.
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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.
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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.
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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.
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Serve warm pancakes with sauce and berry swirl ice-cream. Dust with sifted cocoa.
