Recipe: Chocolate German pancake

Recipe: Chocolate German pancake
Sweetened cocoa powder is folded into the batter to make this decadent German pancake. A scoop of ice cream on top turns it into a rich dessert. (Mel Melcon / Los Angeles Times)

30 minutes. Serves 2 to 4

1 cup (4.25 ounces) flour


1/8 teaspoon salt

1/3 cup sweetened cocoa powder

1 tablespoon espresso powder

2 tablespoons brown sugar

Zest of 1 orange (optional)

4 eggs, lightly beaten

3/4 cup milk

1 teaspoon almond extract (optional)

1/4 cup (½ stick) butter

Heat the oven to 425 degrees. In a bowl, whisk together the flour, salt, cocoa powder, espresso powder, brown sugar and orange zest. In a separate bowl, beat the eggs, milk and almond extract, then beat the egg mixture into the flour. Melt the butter in a 9- to 10-inch cast-iron skillet and pour the batter into the hot pan. Bake until the pancake is puffed and golden brown, 20 to 24 minutes. Serve immediately.


Calories 347

Protein 12 grams

Carbohydrates 35 grams


Fiber 3 grams

Fat 19 grams

Saturated fat 10 grams

Cholesterol 221 mg

Sugar 7 grams

Sodium 169 mg