In a large bowl, mix the flour, cocoa powder, baking powder, sugar and pinch of salt. Now in a measuring jug, whisk together the fresh milk, egg, vegetable oil, vanilla and red food coloring.
Whisk the liquid ingredients into the dry ingredients to make a thick batter and set aside. Get a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first.
Add small spadefuls of the batter onto the griddle and when bubbles start appearing on the surface (after a minute or two), it means the pancakes are ready to turn.
They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go.
Serve with bacon and sausages. Drizzle pancakes with cream cheese glaze.
CREAM CHEESE GLAZE PROCEDURE:
Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pour able consistency. Drizzle on top of pancake.
In a mixing bowl, combine ground beef, dijon mustard, onion, garlic, egg, salt and pepper. Mix with a wooden spoon or with your hands until well combined.
Depending on your preferred thickness, scoop the mixture and shape into a burger patty. This can be done by rolling the mixture into equal-sized balls then flatten them on a flat surface or using the palms of your hands.
Fry burger patties in a per-heated pan or grill. Cook each side for two to three minutes depending on thickness. Fry all your patties, then set aside.
2 tbsp butter
1 pound sliced mushrooms
1/3 cup flour
4 cups beef stock
1/2 tsp dried thyme
Salt and pepper to taste
Melt the butter in a sauce pan over medium to high heat. Add the the mushrooms and saute for about 10 minutes or until brown and the mushroom juices evaporate. Stir in flour and reduce the heat to medium, cook for another three minutes.
Whisk in one cup of beef broth, then add the rest once incorporated. Add the thyme and reduce the heat to low. Simmer for about 20 minutes. Add salt and pepper according to taste.
Serve mushroom gravy on top of burger patties. Serve with steamed rice.