Steps
- Mix ¾ cup of unbleached all-purpose flour, 3 tablespoons of unsweetened cocoa powder, 2 tablespoons of sugar, and 1 pinch of salt.
- Add 2 eggs and one-third of 1½ cups of milk. Whisk until smooth, then gradually stir in the remaining milk and 1 tablespoon of canola oil.
- Heat a 9in / 23cm nonstick skillet over medium heat and brush with softened butter.
- Pour in 3 tablespoons of batter and tilt to coat the pan thinly. Cook until the edge releases easily and starts to crisp, then flip and cook for 10 seconds. Repeat with the remaining batter.