Ingredients

The following ingredients have 4 Servings
  • 1 cup (120 g) unbleached all-purpose flour
  • 2 tablespoons (15 g) unsweetened natural cocoa powder (sifted)
  • 1 tablespoon (12 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Diamond Crystal kosher salt
  • 1 large egg
  • 1 cup (240 mL) buttermilk
  • ¼ cup (60 mL) milk
  • 1 tablespoon (15 g) unsalted butter (melted)
  • raspberry preserves (as desired)
  • semisweet chocolate chips (as desired)

Instruction

  • Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium sized bowl. Set aside. In separate bowl, whisk together the buttermilk, milk, egg, and melted butter.
  • Add the liquid mixture to the dry ingredients and using a spatula, fold and stir together until just combined. Allow batter to sit for at least 5 to 10 minutes.
  • Heat a tab of butter in large non-stick or cast-iron skillet over medium heat. Once the butter begins to sizzle, swirl to the pan to coat the surface in the melted butter. Spoon the batter onto the pan to form 5 to 6-inch diameter pancakes. Avoid over-crowding the pan.
  • Using a spoon, dollop several small spoonfuls of raspberry preserves on top of the pancake batter. Using a knife, swirl the jam gently. Sprinkle with chocolate chips as desired.
  • Once small bubbles begin to form on the tops and edges of the pancakes, flip them carefully and continue to cook on other side until lightly brown. Adjust heat if necessary. Serve immediately with the warm maple syrup.