Chocolate marble pancakes recipe
 Vanilla and chocolate batters are swirled together here to make extra special pancakes. Serve with meted butter and a drizzle of maple syrup. 150g/5½oz plain flour1½ tsp baking powder½ tsp bicarbonate of soda2 tsp granulated sugarpinch salt2 free-range eggs125ml/4fl oz milk80g/2¾oz plain yoghurt2 tbsp vegetable oil, plus extra for frying1 tsp vanilla extract1½ tbsp unsweetened cocoa powderbutter and maple syrup, to serve 150g/5½oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda 2 tsp granulated sugar pinch salt 2 free-range eggs 125ml/4fl oz milk 80g/2¾oz plain yoghurt 2 tbsp vegetable oil, plus extra for frying 1 tsp vanilla extract 1½ tbsp unsweetened cocoa powder butter and maple syrup, to serve Method Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup. Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup.