1 cup plain flour
2 tbsp cacao powder
¼ cup brown sugar
1 tsp baking soda
2 large eggs
¾ cup whole milk
3 tbsp melted unsalted butter, plus extra for greasing pan and buttering pancakes
½ cup cream
200g semi-sweet chocolate, finely chopped
½ cup strawberries, chopped
1 tbsp mint, chopped
In large bowl, sift together flour, cacao, sugar, baking soda. In medium bowl, whisk eggs, melted butter, and milk. Pour liquid ingredients into dry and gently mix until batter is just moistened (there will be some lumps).
Melt small piece of butter in large non-stick crepe pan over medium heat. Drop two heaped tablespoons batter in hot skillet and spread into 2 ½ inch discs. Space discs 2 inches apart. Cook until bubbles form over entire top, about 30 seconds. Using heatproof, non-stick spatula, carefully flip pancake and continue to cook until done, 15 to 30 seconds more.
In small saucepan, heat cream to just simmering and take off the heat. Add chocolate and whisk until smooth.
Serve over pancakes with strawberries, mint and a sprinkle of icing sugar.