Chocolate Griddle Cakes Recipes

Steps:

• Make sauce:
• Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.
• 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 more. 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.

Steps:

• Make sauce:.
• Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate and sugar in a bowl, gently whisking until smooth.
• Mix in Amaretto.
• Keep warm or at room temperature.
• Make griddle cakes:.
• Sift together cocoa, cinnamon, flour, sugar, baking soda, and salt into a large bowl.
• 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 1/3 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 more.
• 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.

Steps:

• Make sauce:.
• Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.
• 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 more. 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.
• Gourmet, January 2004.