Salwaa’s Chocolate Pancakes / Crepes
Salwaa Smith – Cape Malay Cooking & Other Delights
Here is a delightful refreshing pancake recipe with a twist. Wow your family with this chocolate pancake, fill it with chocolate instant pudding, chocolate mousse, fresh fruit, fresh cream or a combination of everything. Indulge!
2 cups cake/plain flour, sifted
Pinch of salt
3 Tbsp cocoa powder
2 extra large eggs
1 ½ cup milk
½ – ¾ cup water, depending how thin you want the batter
100g butter, melted
Sift the flour, cocoa powder and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it.
Next gradually add small quantities of the milk and water, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 100g of butter in a pan. Spoon halve of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a piece of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook. Flip the pancake over with a palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. Keep warm and continue until all the batter has been used. Makes about 20 pancakes.