These chocolate pancakes are a twist on traditional drop scones – the thicker style of pancake and the kind I had growing up – here, given a chocolatey update that is delicious served with fresh, seasonal fruit. To me, they conjure up such nostalgia and comfort all rolled into one, handed down from my Mum and Gran. I’ll be going live on my Instagram at 11 a.m. today to make some traditional drop scone pancakes too. To make the chocolate pancakes, you will need:
85g self-raising flour
50g caster sugar
15g cocoa powder
One free-range egg
4 tbsp milk
Mix the flour, cocoa powder, sugar and egg, then gradually beat in the milk to make the batter. It will be a thick, dropping consistency.
Heat a greased pan over a medium heat, then drop spoonfuls of the mixture onto the surface and cook through for about 3 minutes – until bubbles begin to appear on the surface and the underside is cooked through and starting to brown.
Turn and cook on the other side until set. Keep warm in a low oven while you cook the rest. Serve with your desired toppings – I went for blood orange and maple syrup.
Recipe by me.