2 tablespoons unsalted butter, for frying Pecans, for garnish
Make the pancake batter Place all the ingredients in a blender and blend on high until well combined and a thick batter has formed. Set aside to let rest.
Make the syrup
Place the syrup, salt, and water in a small saucepan over low heat and bring to a simmer. Place the chocolate in a small bowl and pour the hot liquid over it. Whisk until smooth.
Cook the pancakes
Heat the butter in a large skillet over medium heat. When butter sizzles, spoon in some batter and cook until bubbles begin to appear on the surface of the pancake. Flip pancake over and cook for another 1 to 2 minutes. Repeat with remaining batter. To serve, drizzle with warm syrup and top with pecans or other nuts, if desired.