CHOCOLATE GRIDDLE CAKES WITH CHOCOLATE SAUCE
Categories Cake Milk/Cream Chocolate Egg Breakfast Brunch Dessert Christmas Kid-Friendly Vanilla Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 dessert or brunch servings
Number Of Ingredients 15
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.
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
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
GRIDDLE CAKES
Over time I had developed a vague impression that griddle cakes (as opposed to pancakes) was made with cornmeal. I don't know if that is an accurate definition or not, but these are the griddle cakes that I came up with when I tried to make some. They are very good served with syrup or honey.
Provided by MsLizze
Categories Breakfast
Time 30m
Yield 10 cakes
Number Of Ingredients 8
Steps:
- Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
- Sift together the dry ingredients in one bowl.
- In a separate bowl, combine the eggs, milk, and butter.
- Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
- Pour the batter onto the hot pan in about 4" circles.
- Flip the cakes when they get bubbly on the one side.
- Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
- If the griddle cakes are cooking too fast, reduce the heat.
- Never flip the griddle cakes more than once as this will make them heavy.
- Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.
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