Pancakes with Olympus Tahini with Cocoa

In a deep bowl, combine the flour, baking powder, cocoa, sugar, and baking soda.

Mix with a whisk (fouet) and add all the liquid ingredients.

Whisk well until the mixture is homogeneous and let the batter rest for a few minutes.

Lightly grease a non-stick frying pan with a little butter and place over high heat.

Once the pan is hot, pour in two tablespoons of the batter. When small bubbles begin to form on the surface (before they dry out completely), flip the pancake and lower the heat by two settings.

Cook for about one minute more, then transfer to a plate and cover with a towel to keep warm. Repeat the process for the remaining batter, stacking the pancakes one on top of the other. This mixture yields 9–10 pieces of approximately 60g each.

Drizzle each pancake with Olympus Tahini with Cocoa, after heating it in a bain-marie to achieve a more fluid consistency.