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Ingredientes
- 1 c. unsweetened cocoa pwdr
- 3/4 c. sugar
- 1/2 c. packed light-brown sugar Healthy pinch of salt
- 1/4 c. heavy cream
- 8 Tbsp. unsalted butter, cut into 8 pcs
- 1 tsp vanilla extract
- 1 1/4 c. unbleached all-purpose flour
- 1/4 c. unsweetened cocoa pwdr
- 3 Tbsp. sugar
- 1 tsp baking pwdr
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 c. buttermilk
- 1/4 c. whole lowfat milk
- 1 lrg egg
- 2 Tbsp. unsalted butter, melted
- 1/4 c. mini chocolate chips Confectioners' sugar
- 1 c. heavy cream, whipped
Direcciones
- To make the fudge sauce: Stir cocoa, sugars and salt in medium saucepan till blended. Stir in cream; the mix will be very thick.
- Add in butter. Cook, stirring constantly, till the mix is smooth and comes to a boil. Remove from heat and let stand five min. Stir in vanilla. Serve hot. The sauce will keep in the refrigerator for about a month.
- To make pancakes: Sift flour, cocoa, sugar, baking pwdr, baking soda and salt into large bowl.
- In separate bowl, whisk buttermilk, lowfat milk, egg and melted butter till blended. Add in to dry ingredients and gently fold till blended.
- Mix in chocolate chips. Don't overmix.
- Heat a large nonstick griddle or possibly skillet over medium heat till warm sufficient to sizzle a drop of water. Brush with a thin film of vegetable oil, or possibly spray with nonstick cooking spray. Add in batter by rounded Tbsp..
- Adjust heat to medium-low and cook till bubbles begin to appear around the edges and the bottoms are lightly browned. If necessary, reduce the heat to low to prevent the pancakes from scorching or possibly browning too fast. Carefully turn and lightly brown other side. Repeat with remaining batter.
- Reheat fudge sauce, if necessary.
- Arrange pancakes on dessert plates about four per serving. Sprinkle lightly with confectioners' sugar. Drizzle with hot fudge sauce.
- Spoon a little whipped cream onto the side of each plate. Serve hot.
