Pancake Stack with Fresh Berries and Chocolate Sauce

Ingredients

Stewed rhubarb
1 bunch rhubarb, chopped into 4cm lengths
1/2 teaspoon vanilla paste
2 tablespoons honey
Pinch of cinnamon
Juice of one orange


Pancakes1 ½ cups milk
1 egg
2 teaspoons vanilla extract
2 cups self-raising flour
½ cup caster sugar
25g butter

Chocolate sauce200g dark chocolate, broken into small pieces
200ml thickened cream

Decorations1 punnet strawberries
1 punnet raspberries

Preparation: 15 minutes
Cooking: 30 minutes
Serves: 6

1. For stewed rhubarb, combine rhubarb, vanilla paste, honey, cinnamon and orange juice in a small saucepan over medium heat. Cook for 3-5 minutes, until soft.

2. For pancakes, whisk milk, egg and vanilla in large jug.

3. Sift flour into a large bowl and stir in sugar. Make a well in the centre and add milk mixture. Whisk until combined.

4. Heat a frying pan over medium heat and melt butter. Cook pancakes for two to three minutes until bubbles appear on the surface. Flip and cook for another minute. Place on a plate and cover with foil to keep warm.

5. For chocolate sauce, combine chocolate and cream in a glass bowl over a simmering saucepan of water.  Stir until melted.

6. To serve, stack pancakes onto a plate and top with stewed rhubarb. Decorate the plate with berries and a jug of chocolate sauce on the side.