Chocolate Pancakes

Place the flour, cocoa and sugar in a mixing bowl and add the egg. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.

Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 minutes until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until lightly browned .  Stack on a plate, covered with cling film and a clean tea towel to keep warm or serve immediately.

To serve, whip the cream until it just holds its shape, then place in a piping bag with a large star shaped nozzle. Fold the pancakes in half on warmed plates, pipe a little cream inside each one, top with sliced bananas and drizzle with chocolate sauce. Serve immediately.