Chocolate Buttermilk Pancakes With Chocolate Custard - cooking recipe

Ingredients

2 1/4 cups self-rising flour
2 tbsp cocoa powder
1/3 cup granulated sugar
2 1/2 cups buttermilk
2 None eggs, lightly beaten
3 1/2 tbsp butter, melted
None None Chocolate Custard
3/4 cup milk
1/2 cup heavy cream
2 None egg yolks
1/4 cup granulated sugar
2 tbsp cornstarch
3.5 oz dark chocolate, melted
None None raspberries, to serve
None None chocolate curls, to serve

Preparation

Sift flour and cocoa together. Add sugar. Whisk in buttermilk, eggs and butter until smooth. Set aside for 30 mins.
Meanwhile, to make the chocolate custard, bring milk and cream to a boil. Remove from heat. Whisk together egg yolks, sugar and cornstarch then gradually whisk in hot milk mixture. Return mixture to saucepan and add chocolate. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Transfer to a serving vessel.
To cook pancakes, lightly coat a large frying pan with oil and heat over medium heat. Cook 1/4-cupfuls of pancake mixture for 2-3 mins, until bubbles form on surface. Flip and cook for another 2 mins.
Serve warm pancakes drizzled with chocolate custard. Sprinkle with raspberries and chocolate curls.