- 3ml - baking powder
- 5ml - vanilla essence or brandy
- 5ml - salt
- 2 - 250ml (240g) plain flour
- 250ml - oil
- 4 - extra-large eggs
- 500ml - milk
- 15ml - castor sugar
- 50ml - cocoa
Sift the flour, cocoa, baking powder, salt and sugar. Beat the eggs and gradually whisk in the milk.
Gradually whisk the milk mixture into the flour mixture to prevent lumps from forming – the mixture should be smooth and runny. If it is lumpy, you can use a food processor or hand-mixer to get rid of the lumps; you can also pour it through a sieve.
Add the oil in a thin stream – the batter will thicken slightly. Stir in the vanilla essence and let the batter rest for about an hour before you make the first pancakes.
Heat a steel or cast iron pan. Pour in just enough batter to cover the bottom of the pan; tilt the pan to make sure that the batter spreads to the edges and then return the pan to the heat. Cook for about a minute and then turn the pancake over and cook for another minute. Keep the pancakes warm on a plate placed over a saucepan of hot water.