Ingredients

For the pancakes:
130g Glutafin Gluten Free Select Multipurpose White Mix
30g caster Sugar
2 tsp Gluten free baking powder
¼ tsp xanthan gum
Pinch of salt
1 medium egg
300ml whole milk
30g butter plus extra for oiling the pan
50g chocolate chips

For the sauce:
150g dark chocolate
60ml double cream
2 tbsp Golden Syrup
Knob of butter

1 Schär Melto

Method

1. For the Pancakes: Combine the flour mix, sugar, baking powder and xanthan gum in a large bowl.
2. Melt the butter in short bursts in the microwave. Add the milk and egg and whisk together.
3. Add enough of the wet mix to the dry mix to make a paste and then add the rest of the liquid to make a thick batter.
4. Add the Chocolate chips and leave to rest for 15 minutes.
5. Heat the butter in the pan and add a large spoon of mixture (about 60ml) to the pan. When it starts to bubble all the way through and you can lift it from the pan, flip it over and cook on the other side. This should be a couple of minutes each side.
6. Repeat with the remaining mixture. Keep pancakes warm
7. For the chocolate sauce: Melt the chocolate and cream in a small saucepan over a low heat. Once they have melted, add the golden syrup and the butter right at the end and stir in.
8. Serve the pancakes in a stack with the chopped up Meltos, extra Chocolate chips and the chocolate sauce poured over the top!