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Scotch pancakes with raspberries and chocolate

Recipe Submitted By: bakingmad

These are a real treat and so quick to rustle up for a weekend or after school feast!

250 grams	Plain White Flour (Allinson Nature Friendly)
2 tsp	Baking Powder
1 tbsp	Caster Sugar (Silver Spoon)
1	Free Range Eggs (Happy Eggs)
250 ml	JUST MILK
3 tbsp	yoghurt or sour cream
200 grams	Raspberries fresh
2 tbsp	Jam raspberry
1 sachet	Easy Melt Milk Chocolate (Silver Spoon Create) or plain chocolate

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Place the flour, baking powder, pinch of salt and the sugar in a mixing bowl and add the egg. Beat well gradually adding the milk and yogurt or sour cream until the mixture is smooth, thick and creamy.
Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and pour a tablespoonful of batter onto the pan to make a small round pancake, you will be able to cook 2-3 in the pan at once. Allow to cook for 1-2 minutes until bubbles form on the surface and the underneath is brown then flip the pancake over. Cook the other side until browned lightly. Stack on a plate, covered with cling film and a clean tea towel to keep warm
To make the filling, warm the raspberries and jam a little in a small pan.
Melt the Easy melt chocolate as directed on the packet.
Layer the pancakes with the raspberries and drizzle with the warm chocolate.