Sift flour, cocoa and baking powder into a bowl. Stir in sugar and chocolate chips. Make a well in the centre and gradually mix in 3 teaspoons of oil, and egg and milk until well combined.
Heat a large frying pan over a low heat, then brush lightly with a little of remaining oil. Use a tablespoon measure to spoon 4 separate pools of mixture into the pan. Cook for 2 minutes until bubbles appear and the surface sets lightly.
Flip each pancake and cook for a further 2 minutes until cooked through. Transfer to a plate, cover and keep warm while cooking remaining batter to make 10 pancakes in total.
To serve, gently fold Kirsch, if using, into cream and serve with pancakes and cherry compote.
The cooked pancakes, without the toppings, are suitable for freezing.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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