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Chocolate Blinis with Crème Fraiche and Cranberries

Ingredients
100g self raising flour
1 teaspoon baking powder
3 tablespoons cater sugar
4 tablespoons cocoa powder
1 large egg
150 ml milk
Unsalted butter for frying
Zest of 1 orange/2 x clementines

1. Sift the flour, baking powder and cocoa into a large blow, add the sugar. Make a well in the centre and drop in the egg. Beat the egg into the flour and add the milk in stages to make a smooth batter which should be the consistency of thick pouring cream. You can always add a little extra milk if the mix is too stodgy.
2. Take care not to over mix or the scones can be tough.
3. Stir in the grated orange zest.
4. Melt a knob of butter in a frying pan and wait until the butter sizzles. Pour a spoonful of batter into the pan for each pancake. Leave plenty of space between them so they don’t merge together. Lower the heat to ensure they don’t burn.
5. Cook gently until a few bubbles appear on the surface and burst and then flip them over and cook for about a minute.
6. Serve warm with any of the following toppings:
• Crème fraiche, chocolate coated cranberries and/or crushed pistachios.
• Chocolate/hazelnut spread and a good dollop of cream.
• Unsalted butter, pan glazed apples and a sprinkle of sugar and cinnamon.
• Or try any other combo of sweet treats that take your fancy!