Heat a splash of oil and a small knob
of butter in a non-stick frying pan until
sizzling. Add spoonfuls of batter to make
pancakes the size you like. Cook until
bubbles start to form on the surface,
then flip and cook the other side. Eat
straight away or keep warm in a low oven
while you cook another batch. Serve
pancakes with pancetta or blueberries,
drizzled with extra maple syrup.
Stir the eggs, one by one, into the
melted chocolate mixture. Sieve over
the flour and cocoa, and stir in. Stir
in half the raspberries, scrape into the
tray, then scatter over the remaining
raspberries. Bake on the middle shelf
for 30 mins or, if you prefer a firmer
texture, for 5 mins more. Cool before
slicing into squares. Store in an airtight
container for up to 3 days.
In a large bowl, mix the mayonnaise,
lemon juice, Worcestershire sauce,
grated Parmesan and garlic, then season.
When ready to eat, add the chicken
slices, croutons and lettuce. Mix well and
sprinkle with extra Parmesan, if you like.