• 175g plain flour
  • 4 tbsp cocoa powder
  • 3 tbsp caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 red chilli, finely sliced
  • 4 large eggs, separated
  • 20g unsalted butter, melted and cooled
  • 300ml buttermilk
  • 1 tbsp sunflower oil
  • 150g blackberries, to serve
  • 120g Greek-style natural yogurt


  1. 1

    Sift together the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Stir in half the chilli until everything is combined and a uniform cocoa colour. Set aside.

  2. 2

    In a medium bowl, combine the egg yolks, melted butter, buttermilk and the remaining chilli. Stir into the dry ingredients until just combined and you have a thick batter. Whisk the egg whites until thick and forming soft peaks, then fold into the batter in two batches. Resist the urge to stir until all the white has disappeared – a few lumps and streaks are fine as over-mixing will leave you with flat, dense pancakes.

  3. 3

    Generously brush a large frying pan with the sunflower oil over a medium-high heat. Reduce the heat to low, then add 3 large individual spoonfuls of batter. Bubbles will start to appear, but don’t flip the pancakes until the bubbles stay open and don’t fill back up with batter. This will take around 3 minutes. Flip the pancakes and cook on the opposite side for 2-3 minutes until golden brown. Transfer to a plate and keep warm while you cook the rest of the batter, adding more sunflower oil if needed. You should have enough for 18 pancakes in total.

  4. 4

    When you’re ready to eat, stack three pancakes on to each plate. Serve with the fresh blackberries and a dollop of Greek yogurt.

Nutritional Details

Each serving provides
  • Energy 1235kj 295kcal 15%
  • Fat 11.0g 16%
  • Saturates 4.7g 24%
  • Sugars 12.0g 13%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 795kj/190kcal

Each serving provides

34.7g carbohydrate 3.0g fibre 12.1g protein

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