For the pancakes
225g plain flour
1 egg
11g baking powder
30g melted butter
300ml semi skimmed milk
a good pinch of salt
and of course…
15g Malt Extract!

For the sauce
250ml red wine (Cabernet Sauvignon – homemade is ideal)
75g caster sugar
10g finely chopped dark chocolate

For the sauce
Heat the sugar and wine together gently in a saucepan until the sugar dissolves. Bring to the boil and leave to simmer for 5 minutes. Add the chocolate whilst the sauce is bubbling away and simmer for a further 5 minutes but stir constantly so the chocolate does not burn. Remove from the heat, and decant into a heat resistant container to cool down.

For the pancakes
Combine all the pancake ingredients into a mixer and mix on medium speed for 30 seconds, then high speed for another 30 seconds – you can blend by hand if you prefer. Very lightly grease a frying pan with butter and heat on high, until the pan is VERY hot. Dollop on some of the pancake mixture. Fry on the first side for 1 minute (or until you see mini air pockets form), flip over, and fry on the other side for 1 minute.

Your pancake technique will improve with practice!