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
Fresh raspberries or strawberries
Lightly sweetened whipped cream
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