Alright, there is just no excuse for this one. Okay, maybe I could say that these dessert-like pancakes are hearty enough to fuel you up for the day. When you are greeted with these on your plate for breakfast, the excuses can wait. Dig in to the rich, cocoa infused cakes, er pancakes and you might think you're still dreaming. Berries, whipped cream and chocolate sauce do nothing to keep up the breakfast hoax, but they do everything to enhance the indulgence.
One note-- make sure you use a little butter when griddling these cakes. I tried it without and... well... they didn't look (or taste) as nice. Serve them with fresh berries (raspberries are nice), whipped cream, chocolate sauce, or a combination of all. The smell of these cooking will quickly coax any sleepyhead out of bed!
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!
Source: Adapted from epicurious.com