250mlkefircan use buttermilk or watered down yoghurt
2cardamom podsI used 2 drops Holy Lama cardamom spice drops
25ggolden caster sugar
100g70% dark chocolatechopped
Whisk the dry ingredients together.
Make a well in the middle and break in the egg. Add the kefir and whisk from the inside out until the batter is just mixed.
Leave to rest for a few minutes, whilst you make the chocolate sauce.
Lightly grease a non-stick frying pan and place over a moderate heat. Drop large spoonfuls of the batter onto the pan and cook for 3 minutes or so, when bubbles have appeared on the surface and the batter is almost set. Flip and cook on the over side for a further 2-3 minutes.
Place on a plate and keep warm in the oven until they are all done.
Grind the seeds from the cardamom pods, if using,
Warm the coffee and sugar together in a pan and stir until the sugar is dissolved.
Turn off the heat and add the remaining ingredients. Stir until the chocolate has melted and the sauce is smooth.
Leave to cool slightly, then pour over the warm pancakes.
Sprinkle with the toasted flaked almonds.
Makes 12 Pancakes. Three per person.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.