オーブンを220°Cに温める
ボウルに牛乳、卵、中力粉、塩を加え滑らかになるまで混ぜる。
耐熱の鋳物ホーロー製などのスキレットやフライパン(26cm)にバターを加え、オーブンに入れて十分に熱し、バターを溶かす。溶けたら、オーブンからフライパンを出し、バターを全体になじませ、生地を加える。
220°Cのオーブンに戻し約 20分、生地がこんがりしてふわっと膨らむまで焼く。
パンケーキを焼いている間にフルーツを切っておく。焼けたパンケーキの上に溶かしたミルクチョコレートをかけて、フルーツをトッピングして、飾りにミントの葉と粉砂糖をまぶしたら出来上がり！
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
