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Chocolate-Chocolate Pancakes
From Chocolate for Breakfast, by Barbara Passino, photographs by Marc Hoberman

As we prepared for the photography of this dish, Marc kept asking for more and more pancakes. He said a very tall stack would make a good photo. Then I realized the stack wasn't growing, he had completed the photography, and the pancakes were disappearing. There sat Marc, smeared with chocolate, smiling and chuckling like a kid caught with his hand in the cookie jar. Apparently sauce is optional.

Note: If the griddle gets too hot, chocolate will bum. Keep the griddle just hot enough so that the batter barely sizzles when you pour it.


For the Pancakes:

1-2/3 cups flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/3 cup granulated sugar
1 cup chocolate chips
2 eggs
2 tsp vanilla
5 Tbsp butter, melted and cooled
1-1/4 cups milk (plus up to 1/4 cup more)

For the Raspberry Sauce:

1 pint raspberries
2 Tbsp sugar
1/4 cup water
1/4 cup raspberry liqueur (or Grand Marnier or cognac)


For the Pancakes:

Put the flour, cocoa, baking powder, salt and sugar through a sieve placed over a large mixing bowl. Add the chocolate chips to the dry ingredients. Beat the eggs and vanilla together. Add melted butter, then milk and continue to blend. Pour the liquid mix over the dry ingredients and stir thoroughly. It should be about the consistency of a really good chocolate milkshake.

Place a platter in the oven and turn the heat to 200°F (95°C). As you make the pancakes, put them on the platter so that they stay warm until you're ready to serve.

Place a griddle or a large skillet over moderate heat and brush the surface with a little melted butter. Using a ladle, drop batter onto the griddle to make pancakes about 2 to 3 inches across. Cook until the edges begin to look dry and bubbles appear on the surface. Flip gently and cook for another minute on the other side.

For the Raspberry Sauce:

Place half of the raspberries in a small saucepan over medium heat. Stir in the sugar, water and liqueur. When the raspberries start to collapse and liquefy, turn the heat down to low and cook until they're very soft. Pour through a strainer to remove the seeds, pushing against the solids to extract all of the juice. Add the remainder of the raspberries to the juice and stir. Set aside until the pancakes are done.

Serve 3 to 5 pancakes per person, topped with the raspberry sauce and berries.

Yield: Makes about 30 small pancakes


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