Chocolate and malt pancakes

Step 1/3

• 2 cups all-purposed flour
• 4 tbsp Milo
• 1 tbsp sugar
• ¾ tsp baking powder
• ¼ tsp salt
• ¾ cup fresh whole milk
• ⅓ cup warm water
• ¼ lemon
• 2 medium egg

• nonstick pan
• whisk

Medium heat a nonstick or griddle pan. Mix all the dry ingredients together in a bowl and whisk to get rid of any lumps. Try to ensure you’re using all-purpose flour, cake flour won’t give you the same fluffy result. In a jar, beat egg, water and milk. Pour the liquid into the dry mixture. Combine lightly and squeeze in lemon. Combine again. To prevent dense pancakes, don’t over-mix. Let the batter rest for 3 minutes.

Step 2/3

• spatula

Pour the mixture into the pan, straight from the bowl/jar, about 5 spoonfuls for medium-sized pancakes or more of you prefer them larger. Flip after about a minute and clean the pan after each cooked pancakes (Pictured is the batch where I omitted the chocolate powder but otherwise the same).

Step 3/3

• cream (for serving)
• fruit (for serving)
• golden syrup (for serving)

Once you’ve completed the batch, plate the warm pancakes by adding two spoonfuls of cream or yogurt, sliced fresh fruit and a generous drizzle of golden syrup.

Enjoy your meal!