Strawberry sauce or strawberry jam, optionally a little chocolate sauce
Rainbow sprinkles
METHOD
In a large bowl, whisk together the flour, brown sugar, baking powder, bicarbonate of soda and salt. In a separate bowl, whisk the cocoa powder with the very hot water until completely smooth. Stir in the melted butter, then add the buttermilk, beaten egg and vanilla extract and mix until combined.
Pour the wet mixture into the dry ingredients and fold gently until the batter is about halfway combined. Add the mini chocolate chips and continue folding until just barely mixed. A few streaks of flour are fine. Do not overmix or the pancakes will be tough.
Lightly grease a small frying pan with oil or butter and heat over medium-low. Pour in roughly ½ cup of batter per pancake and nudge it into a round shape if needed. Cook until the edges look set and bubbles form and pop on the surface, then flip and cook through. Re-grease the pan between batches as needed.
For each FOODMONSTA, stack 2 chocolate pancakes on a plate. Spread the top of the lower pancake thinly with strawberry sauce, strawberry jam or a little chocolate sauce. Place the second pancake on top and press gently so the sauce oozes out slightly at the edge. Add two large strawberry slices on top, then place one FOODMONSTAS WAFER EYES, 22 mm, on each slice. Arrange mini marshmallows underneath in a curved row as teeth, friendly or grumpy. Finish with rainbow sprinkles and repeat with the remaining pancake stacks.
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