SUPER EASY CHOCOLATE PANCAKE
- 2 tablespoons cocoa powder
- 150 g (1 cup) self-raising flour
- 225 g (1 cup) caster sugar
- 125 g (½ cup) milk
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 30 g (2 tablespoons) butter, melted
- For the icing
- 150 g (1 ¼ cup) icing sugar
- 1 tablespoon cocoa powder
- 1 – 2 tablespoons hot water
Grease and line a 20 x 25 x 4 cm ovenproof dish and set aside. Preheat oven to 170 ºC (fan-forced).
Sift the cocoa powder and self-raising flour into a bowl.
Add the caster sugar, milk, eggs, vanilla extract and melted butter.
Beat for 2 – 3 minutes or until smooth and creamy.
Pour into the prepared tin and bake for 25 – 30 minutes or until a skewer inserted into the middle comes out with a few crumbs on it.
Set aside to cool before turning out onto a wire rack.
To prepare the icing, sift the icing sugar and cocoa powder into a bowl.
Add the hot water and mix until smooth and slightly runny.
If your icing is too thick, add a little more water.
Working quickly, spread the icing over the cake (use a hot knife to help spread the icing).
Decorate with sprinkles (optional). Or use your own icing recipe.
Recipe tested and photos: Melissa Ann Vermeulen
