Heat oven to 425 degrees.

In an oven-safe skillet (I used a 10-inch one), melt the butter over medium heat and then swirl it around the pan so it coats the whole bottom and sides of the skillet and set aside.

In a mixing bowl, whisk together the eggs, sugar, and salt and then sift in the flour and cocoa. Whisk until smooth. Pour the milk in at a steady stream, whisking constantly.

Pour the batter into the prepared skillet and bake for about 18-20 minutes, until the pancake is very puffy and looks dry on the edges.

While it cooks, make the strawberry sauce. Combine strawberries, water and sugar in a small saucepan and cook over medium-high heat until the strawberries are very soft (sometimes mine just fall apart and sometimes I mash them a little with a potato masher or fork). Whisk the cornstarch with 2 Tablespoons of water until smooth and then stir into the sauce, letting it cook until thickened. Add sugar if needed, depending on how sweet your strawberries are.

Cut the pancake into wedges and sprinkle with chocolate chips, drizzle with strawberry sauce and finish off with whipped cream. Enjoy!