These hot cross bun pancakes are studded with raisins and redolent with Easter spices. Serve with or without an easy, yet luscious chocolate sauce.
Place the dry ingredients into a large bowl and whisk together. Add the raisins and whisk again.
Make a well in the centre, break in the egg and add the kefir. Whisk together, then add the melted butter and whisk again. Leave to stand for a couple of minutes whilst you make a start on the chocolate sauce.
Heat a large non-stick frying pan on a medium heat. Just coat the surface with the butter or oil. Place heaped tbsp of batter into the pan and form into rough circles.
Turn down the heat slightly, so it's medium low rather than medium high and cook until you see bubbles start to form on the surface of the pancakes - about 3-4 minutes. Flip the pancakes over and cook for a further 2-3 minutes.
Either serve immediately, or cover the pancakes with a tea towel to keep them warm and to stop them drying out whilst you finish cooking the rest.
Roughly break up the chocolate and place in a small pan together with 75ml water and the other ingredients. Set over a low heat, stirring occasionally until the sugar has dissolved and the chocolate melted. Don't worry if it's a bit lumpy at this stage.
Crank up the heat a little until the mixture is bubbling lightly. Cook for 3-4 minutes, stirring occasionally, until the sauce is smooth, thick and glossy, but still pourable.
Pour over the freshly cooked pancakes whilst still warm.
Cooking time will depend on how many pancakes you can fit in a pan. A normal size pan will fit 3 to 4.
Please note: calories are per pancake. They're approximate and will depend on serving size and exact ingredients used.