crêpe pan or non-stick frying pan
25g of 100% dark chocolate, grated
200g of buckwheat flour, or spelt flour
1 free-range egg
45g of light muscovado sugar
150ml Kuka Cold Brew
200ml chocolate milk
2 tsp bicarbonate of soda
1 tsp vanilla extract
1 pint of sea salt
250ml of maple syrup
100g of dark chocolate
Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed.
Leave the batter to rest while you make the syrup.
Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles.
Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes.
Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!