- Add and mix all your dry ingredients before adding the milk and whisking until you have a batter.
- Take a small ladle or large spoon and add some of your pancake mixture to the centre of your pan. Wait for bubbles to form and then prise a plastic spatula under the edge and turn it over.
- The other side of your pancake will need less time as the pan will be heating up and the pancake is already hot. Transfer to a plate, wipe the pan again with some oil and go again. It’s not something you can rush but stick with it until you have 8-10 pancakes.
- Whisk the double cream with the sugar and add the vanilla essence until thick and serve with your pancakes. Top it off with fruit but you can just use the cream and fruit as filling if you want.
Recipe from ao.com.
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These indulgent dark cocoa pancakes are filled with velvety fresh cream and summer fruits
For the pancakes: 175g plain flour 690ml of milk 1 tbsp cocoa powder A handful of raspberries and blackberries (or your favourite fruit) For the vanilla cream: 300ml of double cream 100g caster sugar
Time: 10 mins Serves: 6 Nutrition: n/a