The chocolate based buttermilk pancakes are light and fluffy, and even worth whipping up the rest of the year too!


  • 1 ½ cups plain flour

  • 1 ½ cups buttermilk

  • 2 eggs

  • 2 tsp baking powder

  • 2 tbs cocoa

  • 1/3 cup caster sugar

  • 1-2 tsp red food colouring

  • Butter to grease

  • 1 cup thickened cream

  • 1 cup sour cream

  • 1/3 cup pure icing sugar, sifted, plus extra to serve

  • Raspberries and edible rose petals (optional) to serve


  • 1.

    Combine the flour, baking powder, cocoa and caster sugar in a bowl and make a well in the centre. Add the milk and eggs to the centre and gradually whisk together. Add food colouring until reached desired colour.

  • 2.

    Grease a non-stick frypan with butter. Using a ¼ cup mixture at a time, add the batter and cook for 1 minute a side, until bubbled appear on the top then flip and cook for a further minute.

  • 3.

    Combine the creams and the icing sugar and whisk until stiff peaks have formed. 

  • 4.

    Serve pancakes layered with the cream, raspberries, rose petals and extra icing sugar.

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