3 Tbsp. cocoa 2 Tbsp. canola oil
3 Tbsp. sugar 2 eggs
2 tsp. baking powder (Rumford is the best) 1 tsp. vanilla
1/4 tsp. salt 1 tsp. instant espresso or coffee
- Put dry ingredients through a sieve into a 4 cup Pyrex measure cup, whisk gently to make sure they are combined.
- Place wet ingredients and instant espresso or coffee into a 2 cup Pyrex measure cup (milk first) and whisk well to mix in eggs.
- Pour wet into dry and whisk just until combined, you will have to scrape the bottom of the cup to make sure all the flour is mixed in.
5. Make sure your griddle or skillet is hot enough to make a few drops of water dance and sizzle, but not smoking hot. Grease sparingly, since the oil in the batter helps the pancakes not stick, or use more oil/butter if you like a "fried" type pancake. I use a cast iron pan, it can be tricky to keep the heat even though.
6. Pour enough batter to make a 3 to 4 inch rounds, I can fit 3 pancakes in my pan at a time. If you prefer larger pancakes go for it. This recipe makes 12 3 inch pancakes.
7. When you see bubbles forming in the surface and the edges of the pancakes look dry, flip the pancakes, if they look a bit dark, turn down the heat. Cook for about 2 min. more and remove onto a warm plate and keep going until all the batter is used up.
8. Serve these mini chocolate cakes with your favorite syrup, jam, or fresh fruit, and whipped cream for a real treat. If I want to see Kyle's "chocolate brown" eyes really shine, then I drizzle his pancakes with chocolate syrup, or ganache, I know that my mom would approve. Enjoy!