Ingredients Jump to Instructions ↓

  1. 375g plain flour

  2. 6 tablespoons baking powder

  3. 3 teaspoons unsweetened cocoa powder

  4. 1 1/2 teaspoons ground ginger

  5. 3/4 teaspoon ground cinnamon

  6. 3/4 teaspoon ground cloves

  7. 6 tablespoons ground hazelnuts

  8. 750ml milk

  9. 6 egg whites

  10. 6 tablespoons black treacle

  11. 6 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. In a large bowl sieve together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.

  2. In a medium bowl whisk together milk, egg whites and black treacle.

  3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.

  4. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides and serve hot.


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