Pancakes aren’t just for breakfast — they make a wonderful dessert too. These chocolate pancakes are simple to prepare and even easier to enjoy. You’ll find yourself making them again and again.
Serve them plain or dress them up with ice cream, strawberries, whipped cream, chocolate sauce, or caramel — sweet or indulgent, the choice is yours.
This recipe uses bicarbonate of soda and vinegar in the batter to boost the rise and create light, fluffy pancakes.
INGREDIENTS
1 1/2 cups self-raising flour
1/3 cup sugar
1/4 cup cocoa powder
1 egg
1 1/2 cups milk
1/2 tsp vinegar
1/2 tsp bicarbonate of soda
DIRECTIONS
1. Place the ingredients into a large bowl in the order listed. Whisk until smooth and well combined. Let the batter rest for about 10 minutes to develop a light texture.
2. Lightly grease a large frying pan with a little oil or cooking spray and heat over medium. Spoon the batter into the pan in small rounds. Cook until bubbles form on the surface, then flip and cook for another minute or until cooked through. Remove and keep warm while you cook the remaining batter.
Serve warm with your favorite toppings — fresh fruit, cream, sauces, or a scoop of ice cream make excellent choices.
These pancakes are also great for school lunchboxes and make 12–15 small pancakes.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.