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To start, sift 100g of plain flour and 15g of cocoa powder into a bowl. Then, add 1 egg, 1 egg yolk and 1 tablespoon of oil, stir to combine. Gradually whisk in 250ml of semi skimmed milk, stirring until smooth. Leave to stand for 15 minutes.
To make the filling, mix 170g of fat-free Greek yogurt, 142g of custard and 4 tablespoons of freshly chopped mint. In a separate bowl, mix together the 175g of raspberries and 225g of strawberries.
If using, melt 50g of dark chocolate in a bowl and set aside.
To cook the pancakes, heat some oil in a frying pan and add 2-3 tablespoons of the pancake batter, once hot. Tilt the pan to swirl the batter over the base of the pan, creating a thin, smooth layer. Cook until golden, flip and cook the other side. Repeat until all your mixture has been cooked.
Fold the pancakes into quarters, add some of the berries, yogurt mix and drizzle with melted chocolate. Serve immediately.
