Soufflé chocolate pancakes

Combine cocoa, 15 ml (1 tbsp) icing sugar, flour, eggs, egg yolk and cream in a bowl. Mix with a whisk, without overworking mixture. Pour in milk, stirring.
Cover with cling film and leave batter to rest at room temperature for at least 30 minutes.
Heat non-stick frying pan and brush base with clarified butter or oil. When pan is very hot, ladle in just enough batter to cover base.
Cook pancake for 1 minute, carefully turn over with a palette knife or egg lift and cook for another minute.
Transfer cooked pancake to a plate. Place a piece of greaseproof or waxed paper on top to prevent the next pancake from sticking to it.
Cook and stack all 12 pancakes in this way, brushing pan with melted butter after every 2 pancakes.
Leave to cool at room temperature and, when cold, trim each pancake into a 14 cm diameter round using a sharp knife or pastry cutter.
Heat 6 serving plates in a 200 ºC oven, then remove.
Place 6 pancakes on a baking sheet and drop 1/12 of soufflé mixture on one half of each. Fold other half over, without pressing mixture down. Immediately place in 200 ºC oven and bake for 3 minutes or until puffed up.
As soon as they are ready, dust with icing sugar, then slide lifter under 1 pancake at a time and transfer them to heated plates, allowing 2 a person. Serve at once.
If you like, pour a little chocolate sauce around pancakes on one side of each plate.