Ok so to start we need a classic pancake batter:

INGREDIENTS:
110g Plain Flour
200ml Semi-skimmed Milk
75ml Water
2 Large eggs
50g Butter

METHOD:

To Make the Batter: Sift the flour with a pinch of salt into a large bowl. Mix all of the wet ingredients together and slowly add to flour, whilst whisking continuously until the mixture resembles the consistency of single cream. Melt the butter in a pan, add two table spoons of melted butter to the pancake batter. Heat a frying pan until hot, and turn the heat down to medium. Dab a little melted butter on to some kitchen paper and wipe over the frying pan. Using a ladle add a small amount of batter to the pan, to give an even layer. Once the underside is cooked and turning golden, flip over and cook the top until golden. Repeat the process until all batter has been used.

PANCAKE TOPPINGS:

Indulgent Garlic Mushrooms:

In a frying pan sauté thinly sliced mushrooms in butter and olive oil. When the mushrooms are tender stir in 3 crushed cloves of garlic and a tablespoon of butter, and allow to sauté for a further few minutes, stirring through a little crème fraîche. Serve over warm pancakes.

Black Garlic Chocolate Sauce:

Take equal measures of sugar, water and cocoa powder, add one clove of black garlic (make a paste by crushing the black garlic with a knife on a hard surface). Whisk together and simmer in a pan. For a thicker sauce leave on the heat for a few moments longer. Serve over warm pancakes.