Chocolate Pancakes with Chocolate Sauce, Strawberries and Bananas

Directions

Pancake

Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together granulated sugar and cocoa until well combined. Stir in light-brown sugar followed flour, baking soda and salt.

Make a well in center of dry mixture and set aside. In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps).

Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip to pancake to opposite side and cook until done.

Serve warm topped with chocolate sauce, strawberries and bananas.

For the chocolate sauce:

Place chocolate chips in a medium heat proof bowl.

Bring heavy cream just to a gentle boil in a small saucepan over medium heat.

Pour hot cream over chocolate chips and stir until chocolate has melted.

Note that chocolate sauce will thicken as it cools, also if you want a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.