Chocolate Pancakes

Ingredients

• 60 g Unsalted butter (Melt then cook until nutty brown color, filter immediately)
• 300 ml Whole milk (Heat to 40 °C)
• 2 Eggs (Use fresh eggs, separate the yolks for the initial mixture)
• 250 g All-purpose flour (Sift with powdered sugar and cocoa)
• 50 g Powdered sugar
• 30 g Unsweetened cocoa powder
• 1 pinch Salt
• 2 c. à soupe Vegetable oil (for the pan) (Light coating to prevent pancakes from sticking)
• Orange marmalade or raspberry jam (optional) (For serving)

Instructions

1. Make the browned butter

   Melt the unsalted butter in a small saucepan over medium heat, then continue cooking until it takes a lightly golden nutty color.

   Time: PT5M

2. Filter the butter

   Immediately pass the browned butter through a cheesecloth or fine sieve to remove solid residues.

   Time: PT1M

3. Heat the milk

   Pour the whole milk into a saucepan and gently heat until it reaches 40 °C.

   Time: PT2M

   Temperature: 40°C

4. Prepare the eggs

   Crack the eggs into a bowl, separate the yolks and beat them lightly with a whisk.

   Time: PT3M

5. Mix eggs and milk

   Pour the warm milk over the beaten egg yolks and mix until homogeneous.

   Time: PT1M

6. Sift the dry ingredients

   Sift the flour, powdered sugar and unsweetened cocoa into the bowl containing the liquid mixture.

   Time: PT2M

7. Blend the batter

   Use the immersion blender to mix everything until you obtain a very fluid batter, without lumps.

   Time: PT2M

8. Incorporate the browned butter

   Add the filtered browned butter to the batter and stir again with the immersion blender until fully incorporated.

   Time: PT1M

9. Rest the batter

   Let the batter rest at room temperature for 30 minutes, covered with plastic wrap.

   Time: PT30M

10. Heat the pan

    Heat a lightly oiled non‑stick pan over medium‑high heat until it is very hot.

    Time: PT2M

11. Cook the pancakes

    Pour a ladle of batter into the pan, spread into a thin layer, cook about 1 minute until the edges lift, then flip with a spatula and cook 1 minute on the other side. Repeat until the batter is exhausted (about 20 minutes total).

    Time: PT20M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g