For the hardcore chocaholic Mom, I would recommend these chocolate griddle cakes for Mother’s Day breakfast in bed. 🙂 I originally made them a couple of years ago for Valentine’s day and posted the photo on facebook, which is why the image is kinda crappy but I thought I’d share anyway. Watch these closely because they burn easily. Some reviews on www.epicurious.com say to reduce the sugar to 2/3 of a cup but I have a sweet tooth so I thought they were great as is. If chocolate sauce is too much I think macerated berries and some whipped cream would be nice.
Chocolate Griddle Cakes
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
For griddle cakes
1/2 cup Dutch-process unsweetened cocoa powder
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
3/4 cup well-shaken buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
Unsalted butter for greasing griddle
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.