Combine the flour, sugar, baking powder and salt together in a bowl. Whisk to combine. Make a well in the centre and add the egg, vanilla and milk. Whisk the wet ingredients first before incorporating them into the dry ingredients. Add in the melted butter and whisk again until the batter is smooth and creamy.

Pour half of the mixture into a separate jug or bowl and stir in the cocoa powder; whisk until dissolved. Add in the extra 2 tablespoons of milk if batter is too thick.

Preheat a nonstick pan with cooking oil spray (or lightly grease with butter/oil) and pour out about two tablespoons worth of the plain mixture into the centre of the pan. Straight away spoon two tablespoons of the chocolate batter over top. Continue doing this until you have 5-6 rings (the more batter you use, the bigger your pancakes will grow). You will have alternate rings of batter in the pan (it doesn't have to be neat)!

Cook until bubbles form on top; flip and cook until cooked through (as you would normal pancakes). Repeat the process until all of the batter is used (grease in between every second or third pancake, depending on the quality of your pan).

Serve with maple syrup, ice cream, fruit, berries melted chocolate, whatever you like!