• 150g plain flour
• 2 tsps baking powder
• 3 tbsps Whole Earth Chocolate & Hazelnut, warmed for 10 seconds in the microwave to soften, plus extra for drizzling
• 3 tbsps maple syrup or agave nectar
• 2 medium eggs
• 375ml whole milk
• Unsalted butter, for frying

To serve

• Stack your pancakes with Whole Earth Chocolate and Hazelnut peanut butter between each layer

1. Sift the flour and baking powder into a mixing bowl.
2. Make a well in the centre and add the remaining ingredients except the butter.
3. Use a whisk to beat everything together until a smooth batter forms.
4. Heat a large frying pan over a medium heat and add a small knob of butter to the pan.
5. When the butter starts to foam, add half a ladleful of the batter mixture to the pan and cook without moving for 3 minutes until bubbles form on the uncooked surface of the pancake.
6. Use a spatula to flip the pancake over and cook the other side for another couple of minutes.
7. Keep warm while you cook the remaining pancakes.

Arrange the pancakes (2 per person is usually enough) on warm plates and top with a spoonful of Greek yoghurt, some fruit and a drizzle of peanut butter.