Of Dribbling Recipe

Mix dry ingredients

Whisk together the all-purpose flour, granulated sugar, baking powder and fine salt in a medium bowl until evenly combined and aerated.

Combine wet ingredients

In a separate bowl, whisk the eggs until lightly beaten. Add the whole milk, melted butter and vanilla extract and mix until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — a few small lumps are fine. Do not overmix to keep the batter tender.

Heat pan

Place a nonstick skillet or griddle over medium heat and brush with the neutral oil or melted butter, wiping away excess so the surface is lightly coated.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until small bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1–2 minutes more. Repeat, adding more oil if needed, to make roughly 8–10 pancakes (depending on size). Keep cooked pancakes warm on a plate tented with foil.

Heat cream

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer (small bubbles at edges), then remove from heat.

Make ganache

Pour the hot cream over the chopped chocolate and let sit 1 minute to soften. Stir gently from the center outward until smooth and glossy. Stir in the optional tablespoon of butter for extra sheen and a pinch of sea salt if using. If the ganache is too thick to drizzle, microwave in 10-second intervals, stirring between, until pourable but not hot.

Stack 3–4 warm pancakes on each serving plate. Spoon or drizzle the warm ganache over the stack in a flowing, 'dribbling' pattern so it cascades down the sides. Dust lightly with powdered sugar and scatter fresh berries or sliced fruit around or on top if using. Serve immediately so the ganache softens the pancakes attractively.

Storage: Leftover pancakes can be cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Rewarm in a toaster oven or skillet. Ganache keeps in the refrigerator for up to 5 days; gently rewarm before using.