3 eggs, separated
1 cup buttermilk
1 1/2 cups self-raising flour
1/2 cup Milo
1/4 cup brown sugar, firmly packed
1/4 cup chopped Milk Choc Melts
cooking oil spray
fresh berries to serve
cocoa powder, to decorate
Whisk egg yolks and buttermilk in a medium bowl until smooth.
Combine sifted flour, Milo and sugar in a large bowl. Make a well in centre of dry ingredients and gradually stir in buttermilk mixture to form a smooth batter. Stir in chocolate.
Beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold egg whites into batter in 2 batches until just combined.
Heat a large non-stick frying pan over a medium heat. Spray pan with cooking oil. Drop tablespoons of mixture into pan, making 6 pancakes at a time. Cook over medium heat until bubbles appear on surface. Turn pancakes and cook until browned underneath. Remove from pan. Cover to keep warm. Repeat method with remaining batter.
Serve pancakes warm or cold with fresh berries. Dust with sifted cocoa powder.