Mix 200g self-raising flour, 1½ baking powder and 1½tbsp maple syrup (or 1 tbsp golden caster sugar) together in a large bowl. Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
Heat some oil or butter in a pan until very hot and sizzling. Reduce heat to medium, then add spoonfuls of the pancake mixture to the hot pan and, if desired, add a small dollop (½tsp) of Chocca to the centre of the pancake batter, covering with a touch more batter.
Cook until bubbles start to appear on the top of the pancake. Flip and cook on the other side until golden and cooked through.