4 large eggs
2 tablespoons (25 grams) sugar
1/4 teaspoon coarse or kosher salt
6 tablespoons (50 grams) all-purpose flour
3 tablespoons (15 grams) unsweetened cocoa powder, any variety, sifted if lumpy
1/2 cup (120 ml) milk (I use whole)
4 tablespoons (60 grams) unsalted butter
Shaved dark chocolate and powdered sugar (to finish)
Fresh berries and syrup (to serve, if desired)
Heat oven to 425 degrees F.
Whisk eggs, sugar and salt in the bottom of a medium bowl. Add flour and cocoa, whisking until mostly smooth (some tiny lumps are okay, but whisk out what you can). Drizzle in milk, whisking the whole time.
Heat a 12-inch ovenproof skillet on the stove over high heat. Add butter and melt, tipping the pan around so it butters the sides too. Turn heat off and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
Remove from oven and grate chocolate over, to taste. Dust generously with powdered sugar. Cut in halves or quarters and eat with berries and syrup, if desired.