Velvety indulgent chocolate pancakes for New Year's Eve or brunch on New Year's Day, or any other day when chocolate for breakfast is required. .
MAKES 18 to 20 3-INCH PANCAKES
3/4 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder, natural or Dutch process
1/2 cup milk
1/4 cup (packed) brown sugar
1/2 teaspoon instant coffee powder
1/2 teaspoon vanilla extract
Butter, for the skillet
1 cup crème fraiche or lightly sweetened whipped cream
1 pint fresh raspberries, crushed lightly with a fork to resemble caviar
A large skillet or griddle
To make the blinis, in a medium bowl, mix the flour, granulated sugar, baking powder, and salt. Set aside.
Melt the butter in a small saucepan. Stir in the cocoa until smooth and hot. Gradually stir in the milk and heat to lukewarm. Off heat, whisk in the brown sugar, coffee powder, egg and vanilla, stirring until the mixture is completely smooth. Pour the contents of the saucepan over the flour mixture and stir until the dry ingredients are completely moistened.
Heat the skillet over low heat until hot and coat the pan with butter. Pour 3-inch pancakes and cook on low heat until bubbles from around the edges. Flip the cakes and cook until lightly colored on the bottom and cooked through the center. Serve immediately or keep hot in a 200 degree F. oven, loosely covered with foil, for up to 20 minutes. Serve with the crème fraiche and berries.