|Milk||18 Fluid Ounce (500 Milliliter)|
|Dark chocolate||2 3⁄4 Ounce (80 Gram, Best Quality, 70% Cocoa Solids)|
|Plain flour||7 1⁄2 Ounce (210 Gram)|
|Unsweetened cocoa powder||3 Tablespoon|
|Caster sugar||2 1⁄4 Ounce (60 Gram)|
|Unsalted butter||1 Ounce (30 Gram)|
|Dark rum||3 Tablespoon|
Warm the milk.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Stir in half the milk when the chocolate has melted.
Process the rest of the milk with the flour, cocoa, eggs, sugar and salt in an electric mixer.
Melt the butter and add to the mixer, along with the rum and melted chocolate mixture, and process once more.
Chill the pancake mixture in the refrigerator for 3 hours.
Cook the pancakes in a nonstick frying pan.