Blend all ingredients for the pancakes in a food processor or whip them in a large bowl with a whisk.

Melt chocolate in a double boiler or in a microwave.

Grab another bowl and whip cream cheese with honey. Slowly add the chocolate and whip it with the whisk. Place the cream in a fridge.

Heat a small nonstick pan over medium heat. Pour a ladleful of pancake batter onto the tin and fry for 1–2 mins from each side. The batter should be enough for 12 pancakes (⌀ 12 cm).

Spread a spoonful of the cream over each pancake and layer one onto another. Top with the last pancake and place in a fridge for at least 10 mins.