Chocolate pancakes: Perfect for Pancake day

Make your Pancake Day extra special with these easy and tasty chocolate pancakes! They're fluffy and made in the American style, perfect for a delightful breakfast or brunch treat.

With just 5 minutes of prep and 15 minutes of cooking time, you'll have a stack of delicious pancakes ready in no time. Plus, you can involve the kids in the kitchen – it's a fun activity for everyone!

These pancakes are anything but boring. Top them with balsamic strawberries and a drizzle of maple syrup for an extra burst of flavor. Once you try these chocolate pancakes, you'll never want to go back to plain ones again!

Makes 24 pancakes

Ingredients:

For the Pancake Batter:

• 300g self-raising flour
• 1 tsp baking powder
• 60g cocoa powder
• 2 eggs
• 2 tsp caster sugar
• 1/8 tsp salt
• 2 tbsp sunflower oil or melted butter
• 300ml milk

For Balsamic strawberries:

• 300g strawberries, sliced
• 2 tbsp balsamic vinegar (from Cole and Mason Haverhill Oil and Vinegar Pourer)
• 2 tsp sugar

To serve:

Maple syrup

Balsamic strawberries

Instructions: 

Prepare the Balsamic Vinegar Strawberries Topping:

• In a bowl, combine the sliced strawberries with balsamic vinegar and sugar. Stir gently to coat the strawberries.
• Allow the mixture to rest for at least an hour before serving to let the flavors meld.

Make the Pancake Batter:

• In a mixing bowl, whisk together the self-raising flour, baking powder, cocoa powder, caster sugar, and salt until well combined.
• Create a well in the center of the dry ingredients and add the eggs, sunflower oil or melted butter, and milk.
• Whisk the mixture until smooth and no lumps remain. The batter should be thick but pourable.

Cook the pancakes:

• Heat a non-stick frying pan over medium heat. Using a tissue paper, coat a layer of oil on it.
• Pour a spoonful of batter into the pan for each pancake. You can cook about 3 pancakes at a time, depending on the size of your pan.
• Cook the pancakes for about 20-30 seconds on the first side until bubbles start to form on the surface. Flip and cook for another 30 seconds until cooked through and lightly golden.
• Transfer the cooked pancakes to a baking sheet and keep them warm in the oven at the lowest setting while you cook the remaining pancakes.

Serve:

• Once all the pancakes are cooked, stack them on a plate.
• Spoon the balsamic vinegar strawberries topping over the pancakes. Drizzle maple syrup and enjoy.