You’re going to need milk, brown sugar, flour, eggs, and AMERICAN HERITAGE® Finely Grated Chocolate Drink. (If you’re a little new around here and are wondering about this company, you can learn more about our relationship with them here.)
You can find the drink at historic locations around the United States or you can buy it online. Preheat oven to 425 degrees F. In a small mixing bowl, whisk together the flour, salt, brown sugar, espresso powder (if using), and chocolate drink.
Set aside. Place a 9″ cast iron skillet into the oven and allow the skillet to heat. Place the eggs, milk, and vanilla in the jar of a blender
and pulse until blended.
Add the flour mixture and blend for 15-20 seconds or until completely smooth. Drop the butter into the hot skillet and allow the butter to melt. Carefully (and using a hot pad) tilt the pan so the butter coats the bottom of the pan. Pour the batter into the pan and bake for 20-24 minutes or until the pancake is puffed.
Those puffy sides…The craters in the middle, perfect for berries and syrup and butter…
Remove from oven and serve immediately with fresh berries, powdered sugar, and, if desired, syrup.
