In a bowl, combine the flour, cocoa, baking powder and sugar. In a separate bowl, combine the wet ingredients of egg, buttermilk, milk and melted butter.

Combine the two mixtures with a whisk, ensuring there are no lumps! Add the chocolate. Set aside.

In a small bowl, crush half the raspberries with a fork. Add the remaining raspberries. Add icing sugar to taste. If you like it quite tart, omit the icing sugar. I usually add about a tablespoon though, but it depends on your berries. If using frozen raspberries, don’t bother thawing; just use them straight from the freezer. When mixing, add a touch of water to help it along. It won’t hurt. You can also zap it in the microwave for 20 seconds or so too. The whole raspberries added in the second half will thaw by the time you finish making the pancakes.

In a non stick pan, pour dollops of batter to whatever size you like. Cook over medium heat until bubbles form at the surface. Flip and cook the other side for 30 seconds or so. Place on a plate, cover with foil to keep warm and repeat with remaining batter.

Serve pancakes swimming in the crushed raspberries! If you really want to go overboard, dust with icing sugar.