| Ingredient | Method |
| 90g all-purpose flour 10g cocoa powder 30g multigrain cereal 1 tsp baking powder 1 pinch of salt 0.5 tsp baking soda 25g veg oil 160ml milk butter for frying topping: honey maple | 1. Combine dry ingredients in a large bowl. Create a well in the center of the dry ingredients. Whisk wet ingredients in a separate bowl. Once whisked, combine with the dry mixture and mix until all lumps are gone. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 7-8 pancakes |
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