PUFFED CHOCOLATE PANCAKE (for four)
1 cup milk
5 large eggs
½ cup all purpose flour
2 tablespoons brown sugar
1 teaspoon almond extract
1/3 cup sweetened cocoa powder
1 tablespoon espresso powder
2 tablespoons unsalted butter
zest of 1 orange
sifted confectioners’ sugar for sprinkling over the pancake
- 1. Preheat the oven to 425*. Heat a heavy 10 inch skillet, preferably cast iron, in the oven for 5 minutes.
- In a blender combine the milk, eggs, flour, sugar, almond extract, cocoa powder, espresso powder and a pinch of salt and blend the mixture until smooth. Remove the skillet from the oven and set it over moderately high heat. Add the butter to the skillet, let it melt, and pour the batter into the skillet. Sprinkle the orange zest evenly over the top of the batter.
- Return the skillet to the oven and bake the pancake for 20 to 25 minutes, or until it is puffed, golden and a tester comes out clean. Dust it with confectioners’ sugar.
NOTE: This is delicious served with orange marmalade.