Chocolate pancakes

Cherry slump

• 250 GRAM SELF RAISING FLOUR
• 1 1/2 CUP CREAM
• 1 CUP MILK
• 4 EGGS, split
• 200 GRAM CHOCOLATE, chopped
• 100 GRAM BROWN SUGAR
• 2 TBSP CACAO POWDER

• 150 GRAM SELF RAISING FLOUR
• 300 GRAM PITTED CHERRIES
• 50 GRAM SUGAR
• 50 GRAM BUTTER, cold and cubed
• 1/2 CUPCREAM

Beat the egg whites until fluffy. Mix the flour with the milk, 1 cup of cream, half of the sugar, half of the chocolate, the cacao and the egg yolks. Finally carefully stir in the egg whites. Bake pancakes out of this mixture. Heat the remaining cream with the remaining chocolate and the remaining sugar and simmer for 2 minutes. Pour this sauce over the pancakes.

Mix the flour with the butter and sugar to a crumbly mix; add the cream and stir. Put the cherries in a baking pan and distribute the batter in heaps over the cherries. Bake the slump 25 minutes at 200 degrees Celsius.