Ingredients

• 250 g (2 cups) self-raising flour
• 15 ml (3 Tbsp) cocoa powder
• 65 ml  sugar
• 1 ml salt
• 5 ml (1 tsp) vanilla essence
• 300 ml (1 cup +3 Tbsp) milk
• 1 egg
• sunflower oil for frying
• 1 x 410 g can Rhodes Quality Peach Slices in Syrup, drained

to serve: chocolate sauce

Method

1. Sift the flour and cocoa powder into a large bowl.
2. Add the sugar and the salt.
3. Whisk together the vanilla essence, milk and the egg.
4. Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.
5. Allow batter to stand for 10 minutes.
6. Heat a little oil in a non-stick frying pan over medium heat.
7. Use a 65 ml measuring cup to scoop the batter onto to non-stick pan and shape quickly into rounds.
8. Bake only two pancakes at a time.
9. Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.
10. Repeat with the remaining batter.
11. Serve the pancakes warm drizzled with chocolate sauce and topped with Rhodes Quality Peach Slices.