COURTESY LANDI GOVENDER
For the pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
Generous pinch of teaspoon salt
1 tablespoon granulated sugar
1 1/4 cups milk
3 tablespoons unsalted butter, melted
For the chocolate sauce:
1 cup sifted icing sugar
1/4 cup cocoa powder
1 tablespoon unsalted butter or margerine
1/4 cup boiling water
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Sift in the icing sugar and cocoa powder into a deep bowl, add the butter and boiling water whisking till smooth. Set aside to cool.
- Coat each pancake into the chocolate mixture then coat in the desiccated coconut. Serve with fresh berries.