Chocolate and raspberry pancakes
- 4 medium eggs
- 80g self-raising flour
- 30g cocoa powder
- 20g caster sugar
- 100ml semi-skimmed milk
- 2tsp rapeseed oil
- 150g pack raspberries, reserving 50g to serve
- 2tbsp pomegranate seeds and mint leaves, to serve
- 2tbsp clear honey
Separate the eggs into 2 bowls. Add the flour, cocoa, sugar and milk to the yolks, stirring until smooth.
Whisk the whites into stiff peaks. Mix a bit of the whites into the batter to loosen, before folding in the rest.
Heat a little oil in a nonstick frying pan over a medium heat. Cook 2 or 3 pancakes at a time, using a couple of tablespoons of batter for each.
Add a few raspberries to each pancake; cook until bubbles appear on the surface. Flip and cook for 1-2 mins on the other side.
Serve with raspberries, pomegranate seeds, mint leaves and honey drizzle.