Julie Le Clerc: Chocolate pikelets with yoghurt, jam and fruit

Makes 12

For the pikelets:

1 tsp baking soda
1 cup milk
1 egg
3 Tbs caster sugar
1 cup flour
2 Tbs cocoa powder
2 tsp cream of tartar
pinch salt
1 Tbs melted butter

Add:

plain yoghurt, jam and fresh fruit to serve

1. Dissolve baking soda in milk in a large bowl, beat egg and sugar together until thick and pale.

2. Sift flour, cocoa, cream of tartar and salt together. Fold the dry ingredients into the beaten egg mixture, alternating with the milk and baking soda mixture. Last, fold in the melted butter.

3. Heat a non-stick frying pan. Add a film of oil and cook 1-2 tablespoonfuls of the pikelet batter until bubbles appear on the surface. Flip the pikelets to cook on the other side for 1 minute or until golden brown.

4. Serve warm, topped with yoghurt, jam and fresh seasonal fruit.