Brownie Pancakes

In the medium stainless steel mixing bowl, combine 1 cup all-purpose flour, 1/2 cup Dutch-process cocoa powder, 1/3 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp fine sea salt. Use the red-headed silicone whisk to stir for 30 seconds until fully combined, breaking up any small clumps of cocoa, until the mixture is a uniform deep brown with no pale streaks of unincorporated flour.

In the small stainless steel mixing bowl, crack 1 large egg, then add 1 cup whole milk, 1 tbsp cooled melted unsalted butter, and 1 tsp vanilla extract. Use the same silicone whisk to stir for 20 seconds until the egg is fully beaten and incorporated, creating a smooth, pale milk-chocolate colored liquid with no streaks of separated egg white.

Pour the entire wet ingredient mixture into the medium bowl holding the dry ingredients. Use the dark gray silicone spatula to gently fold the mixtures together, stirring only just until no dry flour streaks remain—do not overmix, as small lumps are normal and keep pancakes tender. Fold 1/4 cup of the semi-sweet chocolate chips into the batter, distributing them evenly, then let the batter rest for 5 minutes while the griddle preheats.

Place the 10-inch nonstick griddle pan on the stovetop burner inset into the soapstone counter, set to medium-low heat (325°F / 160°C for electric griddles). Let preheat for 3 minutes, then rub a tiny scrap of butter across the surface, wiping excess away with a corner of the burnt orange kitchen towel. Test heat by sprinkling a drop of water: it should sizzle and dance across the surface immediately, not evaporate instantly or sit without bubbling.

Use the 1/4 cup stainless steel measuring cup to pour batter rounds onto the preheated griddle, leaving 2 inches of space between each pancake (cook 2 pancakes per batch to avoid overcrowding). Let cook for 3-4 minutes, until small bubbles form and pop across the entire top surface, and the edges look set and matte, just like the crinkly top of a baking brownie. Never press down on pancakes with the turner while cooking, as this presses out fudgy moisture.

Slide the thin beech-handled pancake turner fully under each pancake, then flip gently in one smooth motion. Cook the second side for 2-3 minutes, until the center springs back when lightly pressed, and the edge lifts easily without oozing wet batter (the center will feel softly set, not firm, to keep a fudgy brownie-like texture instead of dry cake). Transfer cooked pancakes to a spare cream ceramic plate, and repeat with remaining batter, greasing the griddle lightly between batches.

While the last batch of pancakes cooks, place the small heavy-bottomed stainless steel saucepan on the adjacent stovetop burner over low heat. Pour in 2 tbsp heavy cream, and heat for 1 minute until just steaming (do not boil, as this will scorch the chocolate). Remove the pan from heat, add the remaining 1/4 cup semi-sweet chocolate chips, let sit for 1 minute, then stir with the silicone spatula until completely smooth and glossy.

Stack 3 warm pancakes per serving on the matte cream ceramic dinner plates. Drizzle 1-2 tbsp of warm ganache over each stack, top with a light pinch of flaky sea salt from the acacia wood cellar, and place one fresh mint leaf on each stack for a bright color contrast. Serve immediately while warm, before the ganache sets.