Chocolate Pancakes

Instead of cocoa powder you can also use Kaba.

It's better to stir the batter briefly but vigorously than for a long time – this keeps it nice and airy.

This allows the flour to swell and the pancakes will be more even and tender.

When the oil starts to shimmer slightly, the pan is hot enough.

Cooking them in a small pan with a little more batter makes the pancakes especially thick and juicy.

They taste especially good with cherry compote or vanilla cream.