Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/3 c Unsweetened dutch cocoa
- 4 tb Unsalted butter; melted
CHOCOLATE SAUCE
Preparation
1. In medium bowl, whisk together flour, sugar, cocoa, baking powder, and salt. 2. In another bowl, whisk together milk, egg, butter and vanilla and blend thoroughly. Pour over dry ingredients and mix with whisk until just combined. 3. Lightly butter oil or spray griddle, even if it has nonstick surface. Preheat oven to 200F if you want to keep pancakes warm. 4. Spoon 3 tbsp of batter onto griddle for each pancake, and use spatula or back of spoon to press batter into rounds. Flip with wide spatula and cook until both sides are light brown. Flip gently, they are soft and thin and need extra TLC. Serve immediately, or keep warm in oven. 5. For sauce. Place chocolate in heatproof bowl and set aside. In medium saucepan, mix cream, sugar, espresso powder and salt over med heat, stirring to dissolve. Remove from heat and gradually whisk in chocolate until smooth. Whisk in butter and serve or cover and chill until needed. "These decadent pancakes are soft, rich and chocolatey enough to satisfy any craving. Use good cocoa powder that has been Dutch-processed to make them darker and fudgier. Top with scoop of good vanilla ice cream if desired." Sauce will keep up to 2 weeks. If desired, warm over low heat or in microwave. Contributor: Toronto Sun Feb 18/98 (Pancakes, From Morning to Midnight) Posted to RecipeLu 3/19/98 by Cathleen Posted to recipelu-digest by Badams on Mar 21, 1998
