• 1½ cups milk
• 2 cage-free eggs
• 2 teaspoons vanilla extract
• 2 cups self-raising flour
• ½ teaspoon bicarb
• 2 tablespoons cocoa powder
• ½ cup caster sugar
• Caramel Syrup, to serve
Whisk milk, eggs and vanilla in a jug until combined. Set aside. Sift flour, bicarb and cocoa into a bowl. Add sugar and stir. Make a well in the centre, add the milk mixture and stir until well combined.
Heat a medium non-stick frying pan over medium-high heat. Spray with cooking spray and pour in ⅓ cup of the pancake mixture. Cook for 1-2 minutes or until bubbles appear on the surface, then flip over with a spatula. Cook for a further 1 minute or until firm to touch in the centre.
Transfer to a plate and keep warm. Repeat until all the pancake mixture has been used. Serve pancakes with Caramel Syrup and whipped butter (see tip). Decorate with fresh berries, if desired.
Combine ¾ cup caster sugar and ¼ cup water in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to medium-high and boil, uncovered, for 10 minutes without stirring. Remove from heat and stir in ⅓ cup brown sugar and ⅔ cup thickened cream. Return to heat and stir for 2 minutes or until smooth. Set aside at room temperature to cool for a runny syrup, or place in the freezer for a thicker sauce.