Chocolate Griddle Cakes Recipes
CHOCOLATE GRIDDLE CAKES
Make and share this Chocolate Griddle Cakes recipe from Food.com.
Provided by redchocolatier
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 757.9, Fat 41.5, SaturatedFat 17.8, Cholesterol 241.6, Sodium 341, Carbohydrate 90, Fiber 4.6, Sugar 52.9, Protein 12.7
CHOCOLATE GRIDDLE CAKES WITH CHOCOLATE SAUCE
Very chocolate pancakes with a very chocolate sauce that you may also use for finger painting your Valentine (or save it just for the finger painting and top the cakes with whipped cream and berries).
Provided by Annacia
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 736.8, Fat 36, SaturatedFat 14.4, Cholesterol 221.2, Sodium 335.5, Carbohydrate 97.4, Fiber 4.9, Sugar 60.2, Protein 12.4
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