Instructions

1. In a bowl, mix the egg and Hokkaido YOTSUBA Milk.
2. Add YOTSUBA Buttermilk Pancake Mix and cocoa powder, and stir until no lumps remain.
3. Stir in chocolate chips.
4. Add salad oil, and stir until an even consistency is reached throughout.
5. Let the batter rest at room temperature for about 5 minutes.
6. Add salad oil into a preheated frying pan (separate amount from the salad oil listed as an ingredient). Place the frying pan on a damp cloth to slightly cool it.

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   If using an electric hot plate, preheat on low (150 ℃). Once the hot plate has reached a stable temperature, begin cooking.

7. Pour in the batter. As a guideline, 1 tablespoon (about 13 g) of batter will make a pancake about 6 cm in diameter.
8. Once large bubbles form in the surface (after about 1½ to 2 minutes), flip and cook for about 1 minute more.