150 grams plain flour
20 grams unsweetened cocoa powder
2 teaspoons baking powder
2 mediium eggs
100 grams sugar
2 tablespoons oil
250 ml milk
Preparation
Sift the flour with the baking powder and cocoa powder, and set it aside. Beat the eggs with the sugar, on high, until it becomes thick and pale (2-3 minutes), add the oil and half of the milk and whisk well. Add the dry ingredients and whisk them in, then pour in the rest of the milk. Whisk to combine and let the batter sit for 5 minutes before cooking. Using a small ladle or a measuring cup, pour about a fourth of a cup (60 ml) of batter in a very lightly oiled skillet, and cook for about a minute over medium heat until bubbles form on the surface, then turn the pancake over and cook it on the other side for another minute. Serve immediately with fresh fruit, honey, sauces, etc. Yields 15 pancakes.
