Welcome the colder days with these decadent chocolate pancakes paired with our Boland Cellar Cappupino Ccinotage. This coffee-styled Pinotage combines fruity Pinotage flavours with softer mocha and ground coffee flavours.
- ½ cup flour
- ¼ cup cocoa powder
- 2 teaspoons castor sugar
- 3 eggs, lightly beaten
- 2 tablespoons oil
- ¾ cup milk
Sift the flour and cocoa into a bowl and stir in the sugar. Whisk the eggs, oil and milk together in a jug.
Gradually add the egg mixture to the flour mixture, whisking until it’s smooth and combined. Cover and set aside for 30 minutes.
Grease a non-stick frying pan with oil and heat over medium heat. Pour about 60 ml of the batter into the pan and swirl to cover the base. Cook for 2 minutes or until light golden. Turn and cook for a further minute. Transfer to a plate and cover to keep warm. Repeat with the remaining mixture. Serve with melted chocolate, syrup or cream.
Recipe makes 6 pancakes.