Serves 4 (dessert or brunch)
- Active time:45 min
- Start to finish:45 min
January 2004
We recommend serving these griddle cakes wih orange slices on the side.
For sauce
-
1
cup
heavy cream
-
7
oz
fine-quality bittersweet chocolate (not unsweetened), finely chopped
For griddle cakes
-
1/2
cup
Dutch-process unsweetened cocoa powder
-
1 1/4
cups
all-purpose flour
-
1
cup
sugar
-
1/2
teaspoon
baking soda
-
1/8
teaspoon
salt
-
2
whole large eggs
-
1
large egg yolk
-
3/4
cup
well-shaken buttermilk
-
1/4
cup
vegetable oil
-
1
teaspoon
vanilla
-
Unsalted butter for greasing griddle
Make griddle cakes:
-
Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
-
Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
-
Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
-
Serve cakes in stacks, topped with chocolate sauce.