The first thing you need to do is drop the tablespoons of chocolate spread onto a sheet of baking paper and spread into even discs

When ready, mix the rest of the ingredients together briefly until the flour is just incorporated. Don't overmix or you'll end up with rubbery pancakes, a few lumps in the batter is totally acceptable. Gluten-free flour will need an extra 2 or 3 tablespoons of milk added but the batter should be relatively thick as this is a Scotch (fluffy) Pancake mix

Lightly oil a frying pan and bring the heat to medium, then turn down to medium low. Test a small ladleful of batter to check the heat of the pan

If it burns before you turn it, turn the heat down a bit more. Likewise if its takes more than 2 minutes to brown, turn the heat up a bit

Put a ladleful of batter (around 4 tablespoons) in the pan and add a frozen chocolate spread disc on top

Add another small amount of batter directly on top of the chocolate disc and spread it around quickly to cover it

Once the bubbles appear all around the edge of the pancake, around 2 minutes, have a quick peek to check the pancake is golden underneath then turn it over and cook for a minute or so until golden on the other side

Serve while still warm. Delicious topped with sliced strawberries and bananas!