Ingredients (makes about 8 pancakes)

For the Pancakes:

• 1 ½ cups (190g) all-purpose flour

• 2 tbsp granulated sugar

• 1 tbsp baking powder

• ¼ tsp salt

• 1 ¼ cups (300ml) milk (room temperature)

• 1 large egg (room temperature)

• 3 tbsp unsalted butter, melted

• 1 tsp vanilla extract

For the Chocolate Sauce:

• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate

• ½ cup (120ml) heavy cream

• 1 tbsp unsalted butter (optional, for shine)

For Decoration:

• Small butter rosettes or whipped cream

• Crushed nuts (optional)

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Instructions

1. Make the Pancake Batter

   • In a large bowl, whisk together flour, sugar, baking powder, and salt.

   • In another bowl, whisk milk, egg, melted butter, and vanilla.

   • Pour wet ingredients into dry ingredients and mix gently until combined (batter should be slightly lumpy — do not overmix).

2. Cook the Pancakes

   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

   • Pour ¼ cup of batter for each pancake.

   • Cook for 2–3 minutes until bubbles form on top and edges look set, then flip and cook for another 1–2 minutes.

   • Repeat with remaining batter.

3. Prepare the Chocolate Sauce

   • Heat the heavy cream in a small saucepan until just simmering.

   • Pour over the chocolate and let sit for 2 minutes, then stir until smooth.

   • Add butter for extra shine and richness, if desired.

4. Assemble and Serve

   • Stack the pancakes on a plate.

   • Pour warm chocolate sauce generously over the top, letting it drip down the sides.

   • Garnish with butter rosettes, whipped cream, or crushed nuts.

5. Enjoy Immediately

   • Serve while warm for the fluffiest texture and richest flavor.