Double Chocolate Pancakes

Preparation

• • In a large bowl, combine the flour, cocoa powder, 1 tbsp of the sugar, the baking powder, baking soda and salt. Set aside.
  • In a small bowl, combine the buttermilk with the melted butter and egg yolk. Set aside (see note).
  • In a third bowl, whisk the egg white with an electric mixer until frothy. Gradually add the remaining 1 tbsp of sugar and whisk until semi-firm peaks form.
  • Add the buttermilk mixture to the dry ingredients. Stir with a spatula just until the dry ingredients are moistened. Gently fold in the egg white and chocolate using a spatula. Let sit for 10 minutes.
  • In a large non-stick skillet, or crepe pan brushed with butter, over medium heat, cook 3 to 4 pancakes at a time using 3 tbsp (45 ml) of the batter for each one. Once the pancakes are nicely golden and bubbles start to form on the surface, after about 3 minutes, gently flip them over using a spatula. Cook on the second side until golden and cooked through, about 1 minute.
  • Serve with crème anglaise (custard sauce), chocolate sauce or maple syrup, if desired.