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Ingredients

440g pkt chocolate cake
2 eggs, lightly whisked
1 cup milk
Butter, to fry
Chocolate sauce, to serve
Fresh raspberries, to serve
Honeycomb, to serve

Method

Step 1 Preheat oven to 150C/130C fan forced. Place the cake mix in a bowl and make a well in the centre. Add the eggs and milk and whisk until smooth and combined.
Step 2 Melt a little butter in a non-stick frying pan over medium-low heat. Gently pour 80ml (1/3 cup) batter into the pan (it will spread itself to about 12-13cm). Cook for 11⁄2-2 minutes or until set around the edges. Turn and cook for a further minute. Transfer to a lined baking tray, cover lightly with foil and place in the oven to keep warm.
Step 3 Repeat with the remaining batter to make 12 pancakes, adding a little more butter to the pan as needed to prevent sticking. Serve drizzled with chocolate sauce and topped with raspberries and honeycomb.

Chocolate cake pancakes

How to make Chocolate cake pancakes

Ingredients

Method