¾ cup self-raising flour, sifted
¼ cup cocoa, sifted
¼ cup caster sugar
1 cup buttermilk
35g butter, melted
½ cup white chocolate, chopped
chocolate sauce and ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place flour, cocoa and sugar in a bowl.
Whisk buttermilk, egg and butter. Pour over dry ingredients and whisk until combined. Stir through white chocolate.
Cook quarter of a cup of the mixture in a non-stick frying pan over medium heat. Remove and keep warm. Repeat with leftover mixture.
Serve pancakes with chocolate sauce and ice-cream, if desired.