Serves 4
CHOCOLATE SAUCE:Ingredients Needed:
- 1 cup heavy cream
- 7 ounces bittersweet chocolate of the best quality available
Equipment Needed:
- Grater or knife, to finely chop the chocolate
- 1 quart saucepan, to heat the cream
- 2 quart mixing bowl
- wire whisk
Instructions:
- In the saucepan, bring cream to a boil.
- While the cream is heating, finely chop the chocolate into small pieces for
ease in melting.- Pour the hot cream over the small bits of chocolate and whisk carefully
until the sauce is smooth.- Set aside and keep warm until ready to serve.
Pancakes:Ingredients Needed:
- 1/2 cup Dutch chocolate cocoa powder
- 1-1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 large eggs
- 1 large egg yolk (save egg white for another time)
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- Unsalted butter
Equipment Needed:
- griddle or large skillet
- large spatula
- large mixing bowl
- flour sifter or large strainer
- measuring spoons and measuring cups to measure ingredients
- wire whisk
Instructions:
- Sift dry ingredients together into large mixing bowl
and make a well in the center of the bowl by gently pushing the ingredients to the sides of the bowl.- Start to heat the griddle and grease with the unsalted butter.
- Add the wet ingredients into the well in the bowl of dry ingredients and whisk until all the ingredients are combined.
- Use 1/4 cup batter for each pancake and pour onto hot griddle.
- In 1-2 minutes (when bubbles form on pancake surface)
turn (flip) pancakes with large spatula.- Pancakes are done in about 1 minute. The top should be springy when gentley pressed.
- Transfer pancakes to a plate and cover with foil to keep warm.
- Re-butter the griddle with the unsalted butter between batches,
if griddle seems dry.- SERVE Pancakes topped with CHOCOLATE SAUCE.
