Chocolate Griddle Cakes with a Bittersweet Chocolate Sauce
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
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.
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.
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.
Recipe shared from: http://www.gourmet.com/recipes/2000s/2004/01/chocolate-griddle-cakes