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Chocolate Griddle Cakes

* 1/2 cup Dutch-process unsweetened cocoa powder
* 11/4 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

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.

2. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.

3. Working in batches of 2 or 3, pour ¼ 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.

4. Transfer to a plate and loosely cover with foil to keep warm. Add ½ tsp butter to griddle between batches.

Serves 4

Dash magazine 2/2011