Serves: 4
Prep time: 10 Minutes
| Self- Raising Flour | 1 3/4 Cups |
| Cocoa Powder | 50 g |
| Baking Powder | 1 Teaspoon |
| Caster Sugar | 1 Tablespoon |
| Salt | 1/2 Teaspoon |
| Eggs | 2 |
| Milk | 400 mL |
| Butter, For Frying | |
| Milk Chocolate Dessert Sauce | 1 |
Method
- Sift flour, cocoa, baking powder, sugar and salt into a medium-sized bowl.
- Stir in eggs, then gradually add in milk until a batter is formed.
- Heat a non-stick frying pan on medium heat. Once the pan is hot to touch, add butter. Once melted, add batter to the pan.
- Cook pancakes until bubbles form on the surface. Flip, and cook for 2 minutes on the other side.
- Set pancake aside and cover with foil to keep warm. Cook the remaining batter.
- Serve, generously drizzling stacked pancakes with Birch & Waite Chocolate Dessert Sauce. Top with fresh berries and enjoy!
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