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Chocolate German pancake

Time 30 minutes
Yields Serves 2 to 4
Chocolate German pancake
(Mel Melcon / Los Angeles Times)
1

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.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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