Another brilliant piece from a GUNNAS WRITING MASTERCLASS WRITER
I don’t normally have an affinity for pancakes. Waffles, muffins and croissants – now they speak my language. But pancakes and I have never really connected on a deeper level. Too thick, too stodgy, too large, too overcooked, too undercooked…one would think something so simple wouldn’t be so hard to get right. Despite my chequered history with the dish, I still occasionally get a craving. And so, these pancakes were created. My preference is for small ones – no more than a few bites – but I won’t judge you if you opt for a larger version.
Ingredients:
150g plain flour
2t baking powder
60g sugar
20g corn flour
20g cocoa
20g flavourless oil, such as grapeseed
1 ¼ cups almond milk
2t vanilla essence
A very large handful of chocolate chips (who am I to tell you how to live your life? Just make sure there’s not more chocolate chips than batter – it could get messy!)
Oil for frying (depending on your frypan)
How to:
Whisk the flour, baking powder, sugar, corn flour and cocoa together to mix the ingredients well and remove any lumps.
Add the oil, milk and vanilla and stir until you have a smooth, silky mixture.
Heat some oil in a frying pan over a medium-high heat (unless you have a magical non-stick pan that really doesn’t need any).
Place large spoonfuls of mixture into the hot pan and cook for 2-3 minutes. Wait until the mixture starts to bubble before flipping.
Top with syrup, sauce, ice cream, berries or your indulgence of choice.