Steps
- Whisk 180g of self-rising flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, and 1 tablespoon of superfine sugar.
- Whisk in ½ teaspoon of vanilla extract, 200ml of milk, 3 eggs, and 25g of melted butter until smooth. Add ¼ teaspoon of red gel food coloring, adjusting to a rich reddish-brown.
- Heat a buttered nonstick skillet over medium-low heat. Spoon in 2-tablespoon portions and spread into 3½in / 9cm rounds; cook for 2-3 minutes, then flip for 1 minute, until set.
- Repeat with the remaining batter. Mix 100g of cream cheese with ¼ cup of maple syrup.
- Stack the pancakes with the cream cheese mixture and 100g of chocolate chips between the layers. Finish with cream cheese mixture and a light dusting of icing sugar.