Lamington pancakes

Method

• 1
  Combine flour, sugar and 1/3 cup coconut in a bowl. Make a well in the centre. Whisk milk and egg in a jug. Pour milk mixture into flour mixture. Whisk until smooth. Stand for 10 minutes.
• 2
  Meanwhile, make Chocolate sauce Place chocolate and cream in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes or until melted and smooth. Transfer to a heatproof jug.
• 3
  Heat a large, non-stick frying pan over medium heat. Brush pan with melted butter. Spoon 1/4 cup batter into prepared pan, spreading to form a 1cm-thick round. Repeat to make 2 pancakes. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn. Cook for a further 2 to 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter to make 8 pancakes, brushing pan with butter between batches.
• 4
  Divide pancakes among plates. Top with whipped cream. Drizzle with chocolate sauce. Serve pancakes sprinkled with remaining coconut.