Chocolate Griddle Cakes

By Hklbrries

Dress It Up - or Down - Three Twists to Try

For a Breakfast Treat: Cut the rich flavor of the cakes with slices of oranges, strawberries or raspberries

As a Romantic Dessert: Bring 1 cup heavy cream to a boil in a 1-quart saucepan. Pour over 7 oz bittersweet chocolate in a bowl. Whisk until smooth. Keep warm or at room temperature.

For a Kids' Party: Top with your favorite ice cream flavors.

Ingredients

• 1/2 cup Dutch-process unsweetened cocoa powder
• 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 whole large eggs
• 1 large egg yolk
• 3/4 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla
• Unsalted butter

Details

Servings 4
Adapted from dashrecipes.com

Preparation

Step 1

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; cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula; cook until tops spring back when pressed gently, about 1 minute more.

Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 tsp butter to griddle between batches.