Pancakes with vanilla ice cream and chocolate sauce

Make the batter for the flanges. Put the flour and a pinch of salt in a bowl. Make a well in the middle and pour a little milk in it. Mix this little milk with the help of a mixer. Pour the milk through small pieces at the same time and continue to beat, so that a batter without lumps forms.

When the milk has been used for three-quarters, put the egg in the batter. Mix well and allow the batter to rest for at least 30 minutes.

Make 8 pancakes from the batter with a diameter of 16 cm. Melt a little butter in the frying pan. Pour in a thin layer of batter. Lift the pan slightly on the handle and let the batter run over the bottom of the pan. If the top of the flange is almost dry, turn the flange over with a pancake knife or spatula.

Fry both sides of the pancakes lightly brown. Put them on a plate.

Preparing the chocolate sauce: Mix the cocoa powder, the cornstarch and the sugar with a little milk to make a paste.

Bring the remaining milk to the boil with the vanilla sugar in a saucepan. Stir the cocoa powder mixture through the milk and simmer for a few minutes.

Pour the thick sauce into a bowl and let cool. Stir the sauce occasionally during cooling.

Put a scoop of ice cream on each pancake just before serving, fold the pancakes double. Put two of those ice-filled pancakes on each plate and sprinkle with the chocolate sauce. Sprinkle the pancakes with some grated chocolate or chocolate sprinkles.