Ingredients

• 1 1/3 cups (185 g) all purpose flour
• 1/4 cup (25 g) Dutch processed cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup (65 g) granulated sugar
• 1 cup (240 ml) whole milk
• 3 tbsp canola or vegetable oil (or 45 g melted butter)
• 1 tsp vanilla extract
• 1/2 cup (85 g) chocolate chips or chunks
• Butter or oil, for greasing the pan

• 5 oz (140 g) bittersweet or semisweet chocolate, chopped
• 1/2 cup (120 ml) heavy cream

Instructions

1. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
2. In another bowl, beat eggs with sugar. Add milk, oil or butter, and vanilla.
3. Combine wet and dry ingredients gently, without overmixing. Fold in chocolate chips.
4. Heat cream until warm, not boiling. Pour over chopped chocolate and let sit for 1 to 2 minutes.
5. Stir the cream and chocolate until smooth and glossy for the ganache.
6. Heat a non-stick skillet over medium heat and grease lightly with butter or oil.
7. Pour a quarter cup of batter per pancake. Cook until bubbles form, then flip.
8. Cook the other side until set and fluffy through the center.
9. Stack pancakes, drizzle with warm ganache, and top with berries, nuts, or whipped cream.

Notes

• Don't overmix the batter, or the pancakes will turn dense instead of fluffy.
• Add a pinch of espresso powder for a deeper chocolate flavor.
• Keep cooked pancakes warm in a low oven while finishing the rest of the batch.

Storage

• Refrigerator: up to 3 days, layered with parchment
• Freezer: up to 2 months, layered with parchment
  

  Nutrition (Estimate, per serving)

  Calories: 736 Carbohydrates: 68g Protein: 13g Fat: 47g Saturated Fat: 8g Cholesterol: 93mg Sodium: 267mg Fiber: 2.5g Sugar: 42g Vitamin A: 365 IU Calcium: 90mg