Instructions: Place the flour into a mixing bowl. Gradually add the beaten egg and milk.

Beat the batter until smooth. Allow the batter to stand for 30 minutes.

In a separate bowl, melt the chocolate, add the hot cream, marshmallows and rice crispies and mix well.

Pass the batter through a sieve. Lightly oil a non-stick frying pan using a piece of absorbent kitchen paper. Place the frying pan over a moderate heat and either ladle or pour some of the batter into the hot pan, enough to form a 10cm (4 inch) pancake. Cook for 1 minute on each side. It should be possible to cook 2-3 pancakes at one time.

Keep the pancakes warm by covering them with kitchen foil.

Re-oil the pan between each batch of pancakes.

Serve the pancakes in stacks with the sauce poured over them.

Notes :
AlternativelyScotch pancakes could be used instead of making pancakes. If using Scotch pancakes warm them in the microwave or under the grill before serving.

NOTES : An American stylenaughty but nicekiddies dessert.

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