You will need


Start by making the chocolate spread. Put the chocolate chips in a bowl with the butter and microwave in 30 second bursts, until nicely melted. Stir vigorously to combine the two ingredients, then stir through the cream and the Cocoa Powder. You could put it in the fridge and keep it for a couple of days if you fancy using it as a seriously indulgent toast-topping! For now, just set it aside.

Next, make the pancake batter. Beat together the milk and the egg, then whisk together with the flour, cocoa powder and baking powder. Finally, add the butter and whisk again to combine.

Put the oven on at a low temperature (I usually go for about 80°C) and pop a plate inside, so that you can keep the pancakes warm while you’re cooking.

Place a non-stick frying pan on a high heat and melt a small knob of butter. As soon as it’s melted, add a ladleful of the pancake batter. It’ll be extremely thick and spread out very slowly, but that’s okay – you want a small, thick pancake rather than a large crepe.

Once the pancake's edges are crisping up and the top has just about solidified, flip it over and cook the other side for about 20 seconds, before transferring to the warm plate in the oven.

Repeat step 5 with the rest of the batter, rinsing and wiping the pan between each pancake.

Once the pancakes are all ready, make the quick coffee sauce: melt the chocolate chips in the microwave and stir through the coffee.

To serve, stack up the pancakes, spreading a layer of your homemade chocolate spread between each one. Drizzle the sauce over the top and finish off with the nuts.