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Decadent chocolate pancakes with Boland Cellar Cappupino Ccinotage

Welcome the colder days with these decadent chocolate pancakes paired with our Boland Cellar Cappupino Ccinotage. This coffee-styled Pinotage combines fruity Pinotage flavours with softer mocha and ground coffee flavours.

  • ½ cup flour
  • ¼ cup cocoa powder
  • 2 teaspoons castor sugar
  • 3 eggs, lightly beaten
  • 2 tablespoons oil
  • ¾ cup milk

Sift the flour and cocoa into a bowl and stir in the sugar. Whisk the eggs, oil and milk together in a jug.
Gradually add the egg mixture to the flour mixture, whisking until it’s smooth and combined. Cover and set aside for 30 minutes.
Grease a non-stick frying pan with oil and heat over medium heat. Pour about 60 ml of the batter into the pan and swirl to cover the base. Cook for 2 minutes or until light golden. Turn and cook for a further minute. Transfer to a plate and cover to keep warm. Repeat with the remaining mixture. Serve with melted chocolate, syrup or cream.

Recipe makes 6 pancakes.

Source: www.news24.com

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