Chocolate-chunk buttermilk pancakes





1 cup buttermilk

1 egg

1 tbsp extra virgin olive oil

1 tsp natural vanilla extract

¾ cup self-raising flour

1 tbsp caster sugar

¼ cup chocolate chunks

Syrup and whipped cream, to serve


1. Combine the buttermilk, egg, extra virgin olive oil and vanilla in the Decor Cook™ Glass Measuring Jug with Lid 650ml and whip with hand beaters.

2. Add the flour and sugar, then beat again until smooth. Fold in the chocolate chunks.

3. Use a little oil to fry the pancakes one at a time in a non-stick frying pan over a moderate heat
for 2 minutes each side, until just firm. Serve with syrup and whipped cream.

Fast Ed’s note: You can prepare mixture the night before and store in your Decor Cook™ Glass Measuring Jug by using the lid in the “store” position.