Crumpets, flapjacks, pancakes, whatever you want to call them, these triple chocolate rounds of goodness are really easy to make and are a great breakfast or tea time treat. I based the recipe on the plain crumpet recipe in my mom’s cookbook, and just adjusted it, so it was full of chocolaty goodness. I also halved the original recipe, since only 2 of us were eating. This recipe makes about 15 crumpets.
- 1 Cup of Flour
- 2 Tbsp Cocoa Powder
- 3 Tbsp Sugar
- 2 tsp Baking Powder
- A pinch of salt
- ¾ cup of milk
- ½ Tbsp oil
- 1 egg
- 5ml vanilla extract
- 50g chocolate chips (or however many you think are adequate)
- Place all the dry ingredients in a bowl and mix until combined. (You could sieve it if you are energetic – but I never bother)
- In a separate bowl (or a jug) combine the wet ingredients, and whisk with a fork, until the egg is incorporated into the milk.
- Add the wet ingredients to the dry ingredients and mix together with a whisk. Add the chocolate chips and mix again.
- The original recipe says to leave the mixture to sit for 30min, before you start cooking – but I have never found this really necessary.
- In a slightly greased frying pan (a non stick one is ideal), on a medium heat, add dollops of the mixture in the size of the crumpets you want. I usually fit about 3 in the pan at a time, as I find that its easier to flip them when there are only 3 in the pan.
- When the crumpets start to bubble on the surface, flip them over and cook on the other side.
- Serve the crumpets with a chocolate sauce made from nutella and a splash of milk melted in the microwave, and freshly cut, juicy strawberries.