Chocolate Pancakes

makes about 12 4-inch pancakes


1/2 cup Dutch-process cocoa

1 1/4 cup unbleached all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon espresso powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

2 extra large eggs

1 extra large egg yolk

3/4 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

Unsalted butter for greasing the griddle


Accompaniments

Fresh raspberries or strawberries

Lightly sweetened whipped cream

Chocolate sauce


In a large bowl whisk together the cocoa, flour, sugar, espresso powder, baking soda, and salt, then whisk in eggs, yolk, buttermilk, oil, and vanilla until well combined.


Heat a griddle or nonstick skillet over medium low heat (too high of heat will cause the cocoa to burn) and lightly coat with butter.


Working in batches, pour a scant 1/4 cup of batter on to the warm griddle and cook until bubbles appear on the surface and the sides are set, about 2-3 minutes.  Flip the pancakes over and cook until the top springs back when gently pressed, about 1 minute more. Transfer to a plate and loosely cover to keep warm.  Continue with the remaining batter, adding additional butter between batches.


Serve with fresh berries, whipped cream, and/or chocolate sauce.  Enjoy! 


Printed from thegalleygourmet.net