boys mixed with chocolate.

Blood red, chocolate pancakes, dark haired boys, hot pink bedroom...put them all together. Serve your dark haired boy these chocolate pancakes in your hot pink bedroom you two share, while his nose bleeds blood red.
Or have your boy make chocolate pancakes in your hot pink kitchen wearing a blood red velvet jacket and smoking a cigarette.

Chocolate Griddle Cakes with Chocolate Sauce

Gourmet | January 2004

For sauce

• 1 cup heavy cream
• 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

For griddle cakes

• 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

Preparation

Make sauce:
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.

Make griddle cakes:
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 more. 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.