|200 g||milk chocolate (melted)|
|150 g||fresh fruit (e.g. apples, pears, blueberries, blackberries)|
|¼ tsp||sea salt (fine)|
|mint for serving|
|confectioner's sugar for serving|
Preheat oven to 220°C/430°F. Add milk, eggs, flour and fine sea salt to a bowl and whisk to combine. Add butter to a cast iron pan and transfer to the oven for approx. 5 min. or until the butter is melted and starts to sizzle.
Remove cast iron pan from the oven and carefully pour the batter into the pan. Transfer the pan back to the oven and bake at 220°C/430°F for approx. 20 min. or until the pancake is golden brown, fluffy and the edges have puffed up.
While the pancake is baking, cut the fresh fruit as desired. Remove cast iron pan from the oven and drizzle with melted milk chocolate. Top with fresh fruits, mint, and confectioner’s sugar. Serve immediately. Enjoy!