Chocolate Pancakes
| Chocolate Pancakes Ingredients ½ cup of semi sweet chocolate chips, or 4 ounces of very good bittersweet chocolate, coarsely chopped 8 tablespoons unsalted butter (1 stick) cut into chunks (at room temperature) 2 large eggs 2 large egg yolks 2 tablespoons sugar (or 3 tablespoons sugar if using bittersweet chocolate) 5 tablespoons flour Preparation Melt the chocolate and the 8 tablespoons butter in a double broiler or in a glass bowl in the microwave. Stirring until smooth. If using the microwave, heat at 25 second intervals, stirring after timer goes off. Whisk the eggs, egg yolks and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold in. Melt 1 tablespoon of butter over low heat in a large nonstick pan. Drop a heaping tablespoon of batter into the pan and cook for 2 minutes, then flip and cook it on the other side. Transfer to a plate and repeat with remaining batter. Add more butter to the pan as necessary. Serve warm with Cajeta Anglaise and fresh raspberries. Serves 6 to 8. The pancakes can be made ahead. Reheat in a 350 degree oven until heated through. |
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