FOR THE PANCAKES

90 g flour
20 g of pure cocoa
½ tsp yeast
½ teaspoon of baking soda
30 g sugar
1 egg
75 ml milk
75 ml whipping cream
1 teaspoon lemon juice
25 g coconut oil or melted butter
c/s butter (to grease the pan)

FOR THE TOMATO SAUCE

50 ml of milk
50 ml whipping cream
3 ounces of Lacasa hot chocolate

TO SERVE

c/s mango
c/s Lacasa chocolate mango dagrees with chocolate

TO MAKE THE PANCAKES:

Sift the flour with the cocoa, baking soda and baking powder. Set aside. Beat the egg with the milk, cream, coconut oil and lemon juice in a bowl. Add the sugar and the sifted solids and mix well until you get a lump-free dough. Put a frying pan on medium heat and let it heat up, spread it with a little butter and with the help of a spoon form the pancakes. After about 1 minute turn them over and cook them for another minute.

TO MAKE THE SAUCE

Put all the ingredients in a saucepan and cook until it boils and the mixture has thickened. Serve the pancakes stacked, bathed in chocolate sauce and accompanied with fresh mango cubes and Lacasa Mi Momento mango and chocolate dragees.