recipe 
yields
Serves 4
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
11/4 cups sliced fresh strawberries, divided
2 tablespoons unsalted butter
1/4 cup chopped dark chocolate
Confectioners’ sugar, for serving
Ingredients
steps
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl whisk together the eggs, flour, cocoa powder, milk, vanilla, and salt until smooth.
- Gently fold 1 cup of the fresh strawberries into the pancake batter.
- Over medium heat melt the butter in a cast-iron skillet. Swirl the butter around to coat the bottom and sides of the skillet.
- Pour the pancake batter into the skillet and sprinkle the chopped chocolate on top.
- Place the skillet in the preheated oven and bake until the pancake is puffed and golden brown, about 20 to 25 minutes.
- Remove the skillet from the oven and sprinkle the remaining sliced strawberries on top of the pancake.
- Dust the top of the pancake with confectioners’ sugar.
- Slice it into wedges like a pie and serve hot.
Date Published: 12.23.25
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Recipe by
Phillip Ashley Rix, author of "For the Love of Chocolate" -
Contributing City
Memphis
