Classic American Pancakes with Liquid Chocolate

Measure and whisk the 75 gr Flour, ³/₄ tsp Baking Powder, 3 ³/₄ tsp Sugar, and ¹/₄ tsp Table salt in a large mixing bowl.

Melt the butter. Whisk the 90 ml Milk (whole), ¹/₂ piece Eggs size L, 3 ml Vanilla Extract, and 15 gr Butter in a separate bowl.

Pour the wet mixture into the dry ingredients and stir gently until just combined to form a thick batter.

Heat a non-stick frying pan over medium heat and grease it with the remaining 5 gr Butter.

Pour small portions of the batter onto the hot pan and cook until bubbles form on the surface.

Flip the pancakes and cook the other side until golden brown, then remove them from the pan.

Stack the warm pancakes on plates and drizzle them with the 50 gr Liquid Chocolate.