This puffy, baked chocolate pancake is the perfect breakfast or post-dinner treat. Serve with a decadent vanilla ice cream straight from the skillet.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
- 4 medium-sized eggs at room temperature
- 25g sugar
- 1 teaspoon vanilla extract
- 120ml milk
- 1 pinch of salt
- 50g flour
- 2 level tablespoons baking cocoa/cocoa powder (unsweetened)
- 3 tablespoons butter
- Powdered sugar for dusting
TOPPINGS (OPTIONAL)
- 2 pre-portioned scoops of vanilla ice cream (place on a small plate in the freezer until serving)
- Liquid-fine dark chocolate coating or melted dark chocolate
- 1 tablespoon toasted coconut chips
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Method
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1Place the Le Creuset 26cm Heart Skillet on the middle rack of an oven preheated to 220°C.
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2Blend the eggs, sugar, vanilla extract, and milk until creamy. Stir in the flour, cocoa powder and salt and continue beating. While the oven is preheating, let the pancake batter rest for at least 10 minutes.
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3Mix the batter again just before adding it to the hot skillet. Melt the butter in the hot skillet and pour in the batter, swirling the skillet gently. Be careful as it will be very hot.
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4Bake in the preheated oven for 12 minutes. Reduce the temperature to 180°C and allow to bake for another 5-10 minutes.
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5Dust with powdered sugar, place vanilla ice cream in the centre and decorate with liquid chocolate coating and coconut chips. Serve immediately.
