Chocolate Spread Pancakes recipe

Keep the flour piled up around the sides of the bowl so the liquid can be added into the middle without splashing, and use a bowl that leaves plenty of room for whisking.

Add the milk in a slow trickle while whisking from the centre outwards; this helps prevent lumps and gives a batter that should flow like single cream rather than cling to the whisk.

Let the butter foam but not brown before adding the batter, as browned butter can taste bitter and the pan should be hot enough for the butter to sizzle gently when it hits the surface.

Watch for bubbles forming on the top and the edges turning matte before moving the pancake; if it colours too fast, lower the heat slightly so the middle has time to set.

Use a thin spatula and flip in one confident motion to avoid tearing, then look for the second side to lose its wet sheen and take on a pale golden colour.

Wipe out any burnt butter bits between batches and add only a small knob each time, because too much fat can make the pancakes fry rather than cook evenly.

Warm the chocolate spread slightly if it feels stiff, and spread it while the pancakes are still just warm so it melts into a glossy layer without tearing the surface.