PREPARATION

• Place all the pancake ingredients except the butter in a blender or food processor and mix until a smooth, thick batter is formed. Let the batter rest while you make the syrup.
• Dissolve the salt in the water in a saucepan over a gentle heat, then add the maple syrup and bring it to a simmer. Pour on to the chocolate in a bowl and whisk until smooth.
• Heat the butter in a non-stick frying pan until it sizzles. Spoon in the batter and cook on a medium heat until bubbles appear on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes.Place the pancakes on a plate and cover with foil until you have cooked the entire batch. Serve laced with the warm syrup.