Provided by: Marcus Samuelsson
Chef Marcus Samuelsson says he's traveled with this recipe all over the world and the pancakes are always a hit. The pancakes are easy, though Samuelsson cautions that "chocolate never responds well to high heat," so take your time when you cook the pancakes.The pancakes can be made in advance. Before serving, reheat in a 350°F oven until heated through. View the related video in KitchenDaily's Marcus' Kitchen series to watch Marcus prepare the Chocolate Pancakes recipe.
- 4 ounces bittersweet chocolate, coarsely chopped
- 8 tablespoons (1 stick) unsalted butter, cut into chunks, plus 2 to 3 tablespoons unsalted butter, at room temperature
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons plus 2 teaspoons sugar
- 5 tablespoons all-purpose flour
- Melt the chocolate and the 8 tablespoons butter in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth. Remove from the heat.
- Whisk together the eggs, egg yolks, and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold it in.
- Melt 1 tablespoon butter over low heat in a large nonstick sauté pan. Drop a heaping tablespoon of batter into the pan and cook for 2 minutes, then turn and cook on the other side. Transfer the pancake to a plate. Repeat with remaining batter, adding more butter to the pan as necessary.