Cadbury Pancake Clouds

Ingredients

Batter

50g bar Cadbury Bournville chocolate

275ml milk

2 eggs

125g plain flour, sieved

40ml (2 Tbs) Cadbury cocoa, sieved

Filling

150g carton Greek yogurt

284ml double cream

2.5ml (1/2 tsp) ground cinnamon

396g can pear halves

20ml (1 Tbs) corn flour

40ml (2 Tbs) golden syrup

50g butter

20ml (1 Tbs) castor sugar

125ml milk

2.5ml (1/2 tsp) vanilla essence

100g Cadbury Bournville chocolate

A crepe or small frying pan

Method

Make the pancakes by gently heating the chocolate in the milk until melted.

Pour the liquid into a blender or food processor, add the

remaining batter ingredients then process until smooth; or the

batter may be made in a bowl with a whisk but beat hard to ensure

a light mixture

Heat the pan with a little oil. Pour in just enough batter to cover the

base thinly, pouring off any excess.

Cook the pancake until nicely browned then flip over and cook the other side. Repeat the process to make 8-10.

These can be made up to a day in advance if required.

Whisk together the yogurt, cream and cinnamon until thick.

Drain the pears reserving the juice, chop the fruit then fold into the cream.

In a pan, blend the corn flour with the fruit juice.

Add the golden syrup, butter and sugar; heat slowly, stirring continuously, until the sauce thickens.

Stir in the milk and essence and continue stirring whilst heating

again until just beginning to boil

Off the heat, stir in the chocolate until smooth

Fold each pancake into 4.

Fill each one with the cream and pears. Serve with the warm chocolate sauce.