- 110g/4oz self-raising flour
- 1 tsp baking powder
- 2 free-range eggs
- 150ml/Âź pint milk
- 1 tbsp sultanas
- 1 tbsp vegetable oil
- 5 tbsp double cream
- 4 tbsp chocolate and hazelnut spread
- 2 tbsp orange liqueur
- 1 tsp chopped satsuma zest
- 2 tbsp chopped pistachios, to serve
- For the pancakes, place the flour, baking powder, eggs and milk into a large bowl and whisk together to make a smooth batter. Add the sultanas and stir.
- Heat the vegetable oil in a non-stick frying pan and pour in a ladleful of batter, swirling the pan so that the batter covers the base in a thin layer. Fry for 1-2 minutes on each side until golden-brown. Remove the pancake from the pan and set aside to keep warm. Repeat the process with the remaining batter.
- For the chocolate sauce, place the cream, chocolate and hazelnut spread, orange liqueur and satsuma zest in a small pan and heat gently, stirring frequently, until smooth and well combined.
- To serve, place the pancakes onto serving plates, drizzle over the sauce and sprinkle over the pistachio nuts.