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

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (less recommended)
• Instead of Whole milk: Almond milk, Soy milk (alters the flavor)
• Instead of Eggs: Organic chicken eggs, Duck eggs
• Instead of All-purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Unsweetened cocoa powder: Instant cocoa powder
• Instead of Salt: Sea salt
• Instead of Vegetable oil (for the pan): Clarified butter, Cooking spray

Equipment Needed

• Small saucepan
• Cheesecloth or fine sieve
• Saucepan for the milk
• Mixing bowl
• Whisk
• Immersion blender
• Sieve
• Ladle
• Non‑stick pan (≈20 cm)
• Spatula (palette)
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Achieve the nutty color of the butter without burning it.
• Let the batter rest for 30 minutes.
• Cook each pancake on a very hot pan but without burning.

Chef Tips from the Video

• Use high‑quality butter for a richer flavor.
• Lightly dust powdered sugar over the hot pancakes for an elegant finish.
• Serve with fresh fruit (strawberries, bananas) for extra freshness.

Troubleshooting

Storage

Refrigerator: The batter can be kept for 24 h in the refrigerator, covered with plastic wrap.

Freezer: Cooked pancakes keep up to 1 month in the freezer, individually wrapped.

Room temperature: Do not leave cooked pancakes at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter the day before and let it rest in the refrigerator; it will be even better the next day.
• Cooked pancakes can be reheated in a pan or microwave before serving.