Neven Maguire's Chocolate Pancake Tacos

INGREDIENTS

• 75g Self-Raising Flour
• 25g Simply Better Cocoa Powder
• Pinch of Simply Better Oriel Sea Salt
• 1 Simply Better Irish Corn Fed Free Range Egg
• 120ml Simply Better Kefir
• Butter, for frying
• Simply Better Irish Rapeseed Oil, for frying
• 150g Simply Better Greek Yoghurt (10% fat)
• 225g Mixed Berries, sliced (Raspberries, Blueberries & Strawberries)
• 1 carton Simply Better Handmade Belgian Chocolate Sauce
• Fresh Mint Sprig, to decorate (optional)

METHOD

1. Heat a non-stick frying pan over a medium heat. Sift the flour and cocoa powder into a bowl and add the salt. Make a slight dip in the middle with a fork. Break in the egg and add a little of the kefir, then beat until smooth, adding the rest of the kefir to make a smooth batter.
2. Add a knob of butter to the heated frying pan with a tiny splash of oil, then spoon in two large spoonful’s of the batter. Once bubbles begin to appear on the pancakes, turn them over and cook for another minute. Keep warm while you cook the remainder.
3. Gently fold the pancakes on to a plate and fill each one with some of the Greek yoghurt. Scatter over the berries and then drizzle some of the chocolate sauce on top and decorate with a mint sprig, if liked. Pour the rest of the chocolate sauce into a small jug to serve alongside.