Mix eggs, flour, and milk in a bowl to create a batter with a double cream consistency.
Heat oil in a pan and pour enough batter to coat the base.
Sprinkle pomegranate seeds onto the batter and fry for 1 to 2 minutes on each side.
Fold four pancakes into quarters and keep warm on a serving plate.
Combine cocoa powder, hot water, and icing sugar, then stir in the cream for the sauce.
Mix whipped cream, orange zest, orange juice, and icing sugar gently to create the orange cream.
Pour chocolate sauce over pancakes, top with orange cream, and garnish with orange slices.