Serves 6
Ingredients
110g flour
300ml semi skimmed milk
1 whole egg, plus 1 extra yolk, beaten
1 tablespoon sunflower or other flavourless oil
Handful of poppy seeds
Carte D’or Vanilla ice cream
100g of melted chocolate, 70 per cent cocoa solids
50g double cream
Sprinkle of icing sugar
Method
1. First make the pancakes, sift the flour into a bowl. Make a well in the centre and add the milk, egg and oil. Gradually incorporate until smooth. Stir in the poppy seeds.
2. Heat a pancake pan, and then pour in a thin film of oil. When that is hot, pour a thin circle of pancake mixture into the centre of the pan and swirl so that the mixture covers the entire surface. Cook briefly until the underside is golden when you lift up a corner.
Flip over and cook until the second side is golden. Slide on to a plate and keep warm. Cook three more in the same way. (Any left over batter will keep in the fridge for 2-3 days).
3. Melt chocolate add double cream and stir (do not over stir)
4. Place scoops of ice cream in each pancake and roll up, put on a plate. Drizzle with the melted chocolate sauce, dust with icing sugar and serve.
