Chocolate Griddle Cakes

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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.

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  • 4

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

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.

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