Melt the butter gently in a small pan then set aside to cool.
In a large bowl, whisk the eggs and sugar together for longer than you’d expect, using electric beaters. Whisk until the mixture has trebled in volume and is pale and thick.
Sift in the flour and other dry ingredients.
Fold into the egg mixture as gently as possible trying not to lose too much air.
Pour the butter in down one side of the bowl and carefully fold this in together with 2 tsp chocolate extract until just incorporated.
Place a tbsp of the mixture into each of 18 greased madeleine moulds.
Bake for 10 minutes at 200℃ (400℉, Gas 6) until well risen and firm to the touch.
Turn out onto a wire rack to cool.
If you don’t have any madeleine moulds, you can use muffin holes instead. You might need to bake them for an extra two minutes though as they will be a bit deeper.Best eaten on the day of making, though will keep for a few days in an air tight tin.Perfect for surprise visitors as they take 30 minutes or less from start to finish.You can freeze surplus madeleines or use them in a trifle.Please note: calories and other nutritional information are per pancake. They're approximate and will depend on exact ingredients used. Sticky blood orange not included.