Steps
- Mix 225g of self-rising flour, 50g of sifted cocoa powder, 1 teaspoon of baking powder, 1 tablespoon of superfine sugar, and 1 small pinch of salt.
- Whisk in 2 large eggs, then gradually add 400ml of whole milk until smooth. Fold in 100g of dark chocolate chips.
- Heat a little of 1 tablespoon of vegetable oil and 50g of unsalted butter in a nonstick skillet over medium heat. Add 2-tablespoon portions of batter.
- Cook for 2 minutes, until bubbles appear, then flip and cook for 2 minutes more. Repeat with the remaining batter, oil, and butter.
- Whip 300ml of heavy cream, 2 tablespoons of icing sugar, and 1 teaspoon of vanilla bean paste until thick. Spoon over the pancakes.