Ingredients
Equipment
Method
- Mix the flour, cocoa, sugar and salt together.
- Whisk the egg into the milk and add 1 teaspoon of oil. Tip the egg mixture into the dry ingredients and thoroughly combine.
- Stir in the chocolate chips.
- Heat the frying pan on a low to medium heat and give it a moment to warm up. Add the other teaspoon of oil.
- Use a 1/3 cup measure (80mls), to scoop out the batter and pour gently into the centre of the pan.
- As it cooks, the edges will set and small bubbles will rise to the surface of the pancake. When this happens, carefully turn it over so that the other side can cook.
- Continue like this until all the pancakes are cooked.
Nutrition
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Dairy-free diets: suitable for dairy-free diets if you use non-dairy milk. I've made this recipe successfully with hazelnut, almond, oat and soya milk. You will also need to ensure that the cocoa powder does not contain any milk powder and that the chocolate chips are dairy-free.
Serving Ideas: Serve with fresh fruit; berries sliced bananas, fruit compotes and pancake syrups. Single cream, yoghurt and pancake syrups are all delicious.
Storing: Will last for 2-3 days covered in the fridge. I would recommend reheating them before eating so that you get that wonderful melted chocolate hit from the chocolate chips. A few seconds in the microwave should do it.
Freezing: These pancakes freeze well for up to 2 months. Freeze them in a suitable container or freezer-friendly bag. Layer the pancakes with squares of baking parchment before freezing, this way you’ll be able to thaw one pancake at a time.
I recommend warming them so that you get the experience of the melted chocolate chips. Encourage teenagers not to heat them in the toaster, it makes a mess. Wonder how I know that.
