For the pancakes, place the eggs, flour and milk into a bowl and mix to make a batter the consistency of double cream, adding a little more milk if necessary.
Heat the vegetable oil in a frying pan and pour in enough pancake mixture to coat the base of the pan when swirled. Sprinkle over some of the pomegranate seeds and fry the pancake for 1-2 minutes on each side. Repeat with the rest of the batter to make four pancakes. Fold the pancakes into quarters, arrange on a serving plate and set aside in a warm place.
For the chocolate sauce, place the cocoa powder, hot water and icing sugar into a bowl and mix well, then stir in the cream.
For the orange cream, place the whipped cream, orange zest and juice and icing sugar into a bowl and mix gently to combine.
To serve, pour the chocolate sauce over the pancakes, top with spoonfuls of orange cream and garnish with orange slices.