1. Basic chocolate pancakes

Time 30 minutes

Serves 4

Ingredients

1 cup self raising flour

1 egg

1 cup buttermilk

1 teaspoon vanilla

2 tablespoons sugar

2 tablespoons melted butter

2 tablespoons cocoa powder (unsweetened)

a quarter a teaspoon of salt

Method

Mix flour, cocoa powder, sugar and salt then whisk gently until they are thoroughly mixed

Mix vanilla, buttermilk, butter and the egg in a bowl.

Combine the two mixtures gently but don’t overdo it to avoid incorporating too much air

Heat the pan/griddle over medium heat and put about ¼ cup full scoops of batter on it.

Flip them once and spread a little batter when they are still hot

Serve with pancake or maple syrup, berries or whipped cream

2. Double chocolate pancakes

Serves 2

Ingredients

2 eggs

1 quarter cup of plain flour

3 tablespoons sugar

quarter teaspoon of salt
quarter cup cocoa of powder

quarter teaspoon of vanilla

2 tablespoons melted butter

1 quarter cup of milk

half a cup of dark chocolate chips

Oil for cooking

Method

Mix dry ingredients (flour, sugar, salt and cocoa powder) in a bowl. In a separate bowl mix eggs, milk, vanilla then add in the melted butter.

Combine the contents of the two bowls and add the chocolate chips when they are thoroughly mixed.

Lightly oil the pan/ griddle and pour ¼ cup full of batter on it and flip when bubbles appear on the centre of the pancake. It takes about 3 minutes to cook each pancake

3. Chocolate chip pancakes

Serves 6

Ingredients

1 quarter cup of plain flour

1 cup low fat milk

three quarters of a teaspoon of salt

2 eggs

half a cup of semisweet chocolate chips

4 tablespoons unsalted butter

1 tablespoon sugar

4 teaspoons baking powder

Butter for cooking

Method

Combine milk and butter in a saucepan over low heat until the butter melts then let it cool a bit.

Mix flour, baking powder, salt and sugar thoroughly then stir in the chocolate chips

Whisk eggs in a large bowl and add in the saucepan contents then also add the mixed dry ingredients

Heat the griddle over medium heat and pour ¼ cup scoops of the batter. Flip and cook until both sides are golden brown. Serve hot.