INGREDIENTS

INSTRUCTIONS

CHOCOLATE SAUCE
1. In medium bowl, whisk together flour, sugar, cocoa, baking powder, and
salt.
2. In another bowl, whisk together milk, egg, butter and vanilla and blend
thoroughly. Pour over dry ingredients and mix with whisk until just
combined.
3. Lightly butter oil or spray griddle, even if it has nonstick surface.
Preheat oven to 200F if you want to keep pancakes warm.
4. Spoon 3 tbsp of batter onto griddle for each pancake, and use spatula or
back of spoon to press batter into rounds. Flip with wide spatula and cook
until both sides are light brown. Flip gently, they are soft and thin and
need extra TLC. Serve immediately, or keep warm in oven.
5. For sauce. Place chocolate in heatproof bowl and set aside. In medium
saucepan, mix cream, sugar, espresso powder and salt over med heat,
stirring to dissolve. Remove from heat and gradually whisk in chocolate
until smooth. Whisk in butter and serve or cover and chill until needed.
"These decadent pancakes are soft, rich and chocolatey enough to satisfy
any craving. Use good cocoa powder that has been Dutch-processed to make
them darker and fudgier. Top with scoop of good vanilla ice cream if
desired."
Sauce will keep up to 2 weeks. If desired, warm over low heat or in
microwave.
Contributor: Toronto Sun Feb 18/98 (Pancakes, From Morning to Midnight)
Posted to RecipeLu 3/19/98 by Cathleen <catht@interlog.com>
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 21,
1998

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