An oven-baked pancake that combines the whimsy of a pancake with the rich decadence of chocolate, perfect for brunch or dessert.
Ingredients
Scale:
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup whole milk, room temperature
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Fresh berries
Powdered sugar
Maple syrup or chocolate syrup
Instructions
Preheat your oven to 425°F (220°C). Place a cast iron skillet in the oven to heat while you prepare the batter.
In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, and salt until well combined.
In a separate large bowl, beat the eggs until frothy using a whisk or electric mixer.
Gradually add the milk and vanilla extract to the eggs, mixing continuously to ensure a smooth mixture.
Gently fold the dry mixture into the wet ingredients, stirring just until combined.
Once the oven is fully heated, carefully remove the hot skillet and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
Pour the batter into the prepared skillet, then quickly return it to the oven. Bake for 20-25 minutes, or until the edges are p￭ and the center is set.
Remove from the oven and let cool for a few minutes.
Top with optional toppings like fresh berries or a dusting of powdered sugar. Serve immediately while warm for best results.
