Before cooking we need to prepare buttermilk. If You managed to buy a ready - congratulations. If not, take a glass of milk, heat it, add 2 tbsp of lemon juice or vinegar and let rest at room temperature for half an hour. Take your time! Baking buttermilk is incredibly gentle.

Now for the mint. In General, the recipe only used mint syrup or mint essence. But at me such was not. What to do in this situation? It's simple. Finely chop a small bunch of mint, half mash with a spoon and pour a couple of spoons of boiling water and vodka, again mash with a spoon and leave to cool to lukewarm. This will be our "mint syrup".

Now mix the dry ingredients, add prepared buttermilk, egg and soy sauce, melted butter, stir with a whisk. Add 2-3 tablespoons of flour if you use not ready mint syrup, and the one about which is written above.

Add chopped mint, mint syrup, vanilla essence (or vanilla), green dye (optional), stir, add the chocolate and stir again. The dough is ready. I have not specifically written a number of vanilla essence, peppermint syrup and dye, since they may be of different form, texture and concentration.

Now we have to bake pancakes on a hot pan, lubricating it in the course of some olive (or any other) oil. You should bake at a low heat under the lid, flip when bottom side is browned, and the top a little clutch. While cooking in parallel, whip the cream with the icing sugar (the weight does not should be very sweet), optional, remove vanilla ice cream and maple syrup.