The chocolate based buttermilk pancakes are light and fluffy, and even worth whipping up the rest of the year too!
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.
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.
Combine the creams and the icing sugar and whisk until stiff peaks have formed.
Serve pancakes layered with the cream, raspberries, rose petals and extra icing sugar.
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