Decadent Dark Chocolate Delight: A Chocolate Lover’s Dream

Ingredients

Pancake Batter

• 1 ½ cups all‑purpose flour
• ¼ cup unsweetened dark cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 cup milk (dairy or plant‑based)
• 2 large eggs
• 2 tablespoons melted butter, plus more for the pan
• ½ teaspoon instant espresso powder

Chocolate‑Orange Glaze

• ½ cup dark chocolate chips (70 % cacao)
• 2 tablespoons maple syrup
• 1 teaspoon orange zest (about 1 orange)
• ¼ cup heavy cream (or coconut cream for dairy‑free)

Finishing Touches

• Powdered sugar, for dusting
• Fresh mixed berries (strawberries, blueberries, raspberries)
• Flaky sea salt, for garnish

Instructions

Cooking the Pancakes

1. Heat the skillet. Place a non‑stick skillet over medium heat and melt a thin pat of butter. When the butter sizzles and foams, the surface is ready—about 2 minutes.
2. Portion the batter. Using a ¼‑cup measure, pour batter onto the skillet. The batter should spread slightly; if it pools too much, the pan is too hot. Cook until bubbles appear on the surface and the edges look set, roughly 2–3 minutes.
3. Flip and finish. Gently slide a spatula under the pancake and flip. Cook the second side for another 1½–2 minutes until deep brown and cooked through. Transfer to a warming tray and repeat with remaining batter, adding a bit more butter as needed.