Chocolate pancakes with caramel syrup

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.

CARAMEL SYRUP

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.