Ingredients

• 1 1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 eggs
• 1 cup Mayfield® chocolate milk or TruMoo® orange cream milk, plus more to serve
• 3 tablespoons melted unsalted butter, plus extra for greasing pan
• Blackberries, powdered sugar, and maple syrup to serve

How to

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In a medium bowl, whisk eggs, 1 cup chocolate milk, and melted butter until well combined. Pour liquid ingredients into dry ingredients and gently mix until batter is just combined and moistened. Be careful not to overmix, even if some lumps remain. Transfer batter to a squeeze bottle with a tip about 1/8-inch wide.

Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet on medium heat and lightly grease with butter. Use squeeze bottle to create a spider web design with the batter and cook for about one minute. Using a wide silicone spatula, carefully flip to cook on second side for another minute. Transfer pancake to a parchment-lined sheet tray and place in oven to keep warm. Repeat with remaining batter. Serve pancakes with blackberries, maple syrup, and a glass of chocolate milk.