1 cup (4.25 ounces) flour 1/8 teaspoon salt 1/3 cup sweetened cocoa powder 1 tablespoon espresso powder 2 tablespoons brown sugar Zest of 1 orange (optional) 4 eggs, lightly beaten 3/4 cup milk 1 teaspoon almond extract (optional) 1/4 cup (1/2 stick) butter

Step 1 Heat the oven to 425 degrees. In a bowl, whisk together the flour, salt, cocoa powder, espresso powder, brown sugar and orange zest. In a separate bowl, beat the eggs, milk and almond extract, then beat the egg mixture into the flour. Melt the butter in a 9- to 10-inch cast-iron skillet and pour the batter into the hot pan. Bake until the pancake is puffed and golden brown, 20 to 24 minutes. Serve immediately.

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