Chocolate marble pancakes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 9–10 pancakes
Vanilla and chocolate batters are swirled together here to make extra special pancakes. Serve with meted butter and a drizzle of maple syrup.
By Izy Hossack
Ingredients
- plain flour: 150²µ/5½´Ç³ú plain flour
- baking powder: 1½ tsp baking powder
- bicarbonate of soda: ½ tsp bicarbonate of soda
- sugar: 2 tsp granulated sugar
- salt: pinch salt
- eggs: 2 free-range eggs
- milk: 125ml/4fl oz milk
- yoghurt: 80g/2¾oz plain yoghurt
- vegetable oil: 2 tbsp vegetable oil, plus extra for frying
- vanilla extract: 1 tsp vanilla extract
- cocoa powder: 1½ tbsp unsweetened cocoa powder
- maple syrup: butter and maple syrup, to serve
Method
Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth.
Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150²µ/5½´Ç³ú batter into a separate bowl and add the cocoa powder. Stir until just combined.
Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm.
Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup.
