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.
2
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.
3
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.
4
To serve, gently fold Kirsch, if using, into cream and serve with pancakes and cherry compote.
Cook’s Tips
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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