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By chef Talia Profet

Aerated chocolaty cocoa pancakes finished with fresh berries and maple syrup.

Rich Terracotta Pancakes


  • 185g Flour
  • 25g deZaan Rich Terracotta Cocoa Powder
  • 2g Baking Powder
  • 1g Salt
  • 65g Granulated Sugar
  • 100g Eggs
  • 240g Milk
  • 45g Butter (melted)
  • 30g Fresh Cut Summer Berries (per portion)
  • Maple Syrup (to preference)


  1. Sift all the dry ingredients and add into a bowl. Mix until combined.
  2. Combine all the wet ingredients.
  3. Add the wet ingredients to the dry ingredients. Mix until combined.
  4. Allow the batter to sit for 30 minutes in the refrigerator.
  5. Once rested, prepare round molds (5-6 cm in diameter) by greasing them thoroughly.
  6. Prepare a pan over low/medium heat. Make sure to grease the pan thoroughly.
  7. Place the molds onto the pan and pipe the batter halfway into the mold.
  8. Cover the pan and allow to cook for approx. 2-3 minutes (time can depend on the size of the mold and the strength of heat applied).
  9. Gently flip the mold allowing the other side to cook for another 2-3 minutes.
  10. Remove from the pan and unmold the pancake. Reserve warm until ready to serve.
  11. Serve on the desired plate decorated with fresh summer berries and maple syrup.