For the chocolate ganache sauce, place the finely chopped chocolate in a heatproof bowl and gently heat the cream until it has almost reached a simmer. Pour the cream over the chocolate, leave for a few minutes then stir until smooth and glossy. Set aside until needed.

For the pancakes, whisk together the milk, egg and melted butter in a jug until combined. Combine the dry mix, sifted Cocoa Powder and sugar in a large mixing bowl and whisk to combine. Add in the wet mixture and chocolate chips and stir to form a thick batter. Do not overmix – it’s okay if the batter is slightly lumpy. If your batter seems too thick due to the cocoa powder, add in an extra splash of milk.

Set aside for 15 minutes to rest while you prepare your pan.

Heat a non-stick frying pan over medium-high heat and lightly grease with oil. Once hot, dollop 1/4 cup portions of batter into the frying pan and cook until bubbles start to appear on the surface. Flip over and cook for a few more minutes until cooked through.

Serve warm with the glossy chocolate ganache sauce or any of your favourite toppings, like bananas, berries and ice cream.