1. To make icing, combine cream and Choc Melts in a heatproof bowl. Sit bowl over a saucepan of simmering water and stir until smooth. Remove and refrigerate for a spreadable consistency.
2. To make mini pancakes, combine butter, Choc Melts and milk in a small saucepan. Stir over a low heat until smooth. Remove. Whisk egg and sugar in a large bowl until combined. Whisk in chocolate mixture and flour until smooth.
3. Heat a large non-stick frying pan over medium heat. Spray with cooking oil. Spoon 1 tblsp batter into pan and repeat to make five mini pancakes. Cook for about 1½ minutes, or until lightly browned underneath. Turn pancakes over and cook until lightly browned. Remove and cool on a wire rack. Repeat to make 20 mini pancakes.
4. To serve, spread icing over cold mini pancakes. Sprinkle with hundreds and thousands.

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