Wake up to a stack of chocolate pancakes sandwiched together with raspberry compote and drizzled with chocolate sauce.
Sift the flour, cocoa powder and sugar (aka the dry ingredients) into a large mixing bowl.
Whisk the dry ingredients so they are well mixed.
In a jug or bowl with a pouring spout, whisk the milk and eggs (aka the wet ingredients).
Make a well in the middle of the dry ingredients and slowly add the wet ingredients.
Keep whisking making sure the batter is smooth (add too quickly and you risk lumps!)
Melt a little butter in a frying pan.
Spoon a ladle of the batter into the centre of the pan and cook for 2 minutes or until bubbles appear and burst on the surface of the pancake.
Carefully flip them over and cook for another 1 - 2 minutes (they should be light and springy to the touch).
Keep the pancakes warm on a plate while you cook the rest of the batter.
Heat the cream until it is almost simmering.
Pour the cream over the chocolate and stir until the chocolate has melted and the sauce is smooth.
Place 2/3rds of the raspberries in a bowl and mash gently with a fork.
Stir the icing sugar into the mashed raspberries making sure there are no lumps.
Spread the mashed raspberries between each pancake.
Stack the remaining raspberries on top of the pancakes and drizzle over the chocolate sauce.
Finally, sprinkle over the cacao nibs and serve.