Or, if you’re not using matcha or berry powder, simply put the chocolate into a mixing bowl, add the hot cream and the honey, and stir to combine until silky smooth.
If you’re using one of the matcha or berry powders, put the powder into a mixing bowl, add 1tbsp of the hot cream and stir until you have a thick paste.
To make the ganache, heat 300ml of the cream and the 25g butter in a small pan set over a medium heat, until hot.
Place the porridge in a large bowl and stir in a splash of the milk to loosen, then add the flour, baking soda and egg.
Cook for 1-2 mins, and when the underside is golden brown, flip the pancake over and cook for another 1-2 mins.
