270 g (1 cup + 2 tbsp) milk at room temperature
2 teaspoons white vinegar or lemon juice
3 tablespoons unsalted butter melted
1/4 cup sugar
150 g (1+1/4 cups) all-purpose flour
35 g unsweetened cocoa powder
1/4 teaspoon salt
1+1/4 teaspoons baking powder
3/4 teaspoon baking soda
Mix vinegar and milk in a small bowl to make buttermilk. Let it rest for 10 minutes to curdle up.
Sift together flour, sugar, cocoa powder, salt, baking powder, and baking soda in a bowl. Mix it well.
Add melted butter to the buttermilk mixture and combine well.
Pour milk mixture into flour mixture and combine well without overmixing. The batter can be lumpy.
Heat a nonstick pan and grease it with butter. Ladle pancake batter on the hot pan and cook until bubbles form.
Flip to cook on the other side until golden brown. Repeat the same with the rest of the batter.
Serve the chocolate pancakes with chocolate ganache drizzle and enjoy.