Recipe: Chocolate Pancakes

These chocolate pancakes are a twist on traditional drop scones the thicker style of pancake I grew up with passed down from my Mum and Gran. This version adds cocoa for a rich chocolate flavour and they are wonderful served with fresh seasonal fruit. They feel nostalgic and comforting and perfect for slow gentle mornings.

Ingredients

For the pancakes

• 85g self raising flour

• 50g caster sugar

• 15g cocoa powder

• 1 free range egg

• 4 tbsp milk

Method

• Mix the flour cocoa powder sugar and egg in a bowl then gradually beat in the milk to form a thick dropping consistency.

• Heat a greased pan over a medium heat. Drop spoonfuls of batter onto the surface and cook for about 3 minutes until bubbles appear and the underside is lightly browned. Turn and cook the other side until set. Keep warm in a low oven while you cook the remaining batter.

• Serve with your favourite toppings. I chose blood orange and maple syrup which pair beautifully with the chocolate.

A Seasonal Note

These pancakes belong to Ostara the Celtic season of early Spring when light is returning yet comfort still feels welcome. Chocolate brings warmth for the lingering chill while citrus or fresh fruit adds the bright awakening note of the season. Simple homely and nourishing they capture the gentle shift toward brighter days.