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In a medium bowl, sift together the flour, cocoa powder, sugar and baking powder then mix to blend.
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In a separate bowl, mix the milk, egg, vanilla and olive oil then pour it over the flour mixture. Use a fork or a wooden spoon to mix but just until incorporated, few lumps are ok.
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Place a flat pan over medium heat and melt ½ tsp of butter. Use a clean paper towel to clean any excess butter, this step is important because access butter will make it hard to flip the pancakes.
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Pour 1/4 -1/3 cup (60-80 ml) of batter in the pan and reduce heat to medium-low, this amount is for a medium pancake. Cook for 2-3 minutes or until the sides of the pancakes appear mate and you notice some bubbles on top. Flip the pancakes and cook for an additional minute.
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Serve immediately best drizzled with chocolate syrup and fresh berries.