Triple Chocolate Pancakes

What can I say, breakfast, dinner, dessert? Not just one kind of chocolate but three kinds of chocolate. A complete gooey chocolaty overload. Serve with Hot Fudge Sauce, or fresh fruit and White Chocolate Yogurt sauce – recipe follows.

Ingredients for Pancakes:

• 1-1/2 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ cup sugar
• ¾ cup milk
• ½ cup buttermilk
• 3 tablespoons butter, melted and cooled
• 2eggs, separated
• ½ teaspoon salt
• 3 ounces bittersweet chocolate chips
• 3 ounces white chocolate, chopped
• Purchased or homemade Hot Fudge sauce

Directions

• Mix first 5 ingredients in a bowl
• Mix milk, buttermilk, egg yolks, and cooled melted butter into a second large bowl and beat well.
• Add flour to the milk/butter mixture and mix well
• Put egg whites in another bowl and beat until stiff peaks form
• Fold a small amount of beaten egg white into the chocolate batter, then add the remaining egg white and fold until mixed.
• Add the bittersweet chocolate chips and white chocolate chips to the batter
• Heat skillet and spray with cooking spray
• Pour about 2 tablespoons of batter onto skillet and cook on medium-low heat until tiny bubbles appear on the top, flip and cook for one minute more.
• Keep cakes warm in a 250 F oven until all cooked.

White Chocolate Yogurt

• 6 oz White Chocolate chopped
• ¼ cup plain yogurt

1. Put the chopped white chocolate into a bowl set over a saucepan of simmering water and melt slowly. Be careful not to get moisture or steam into the chocolate. OR microwave on 10 second intervals, stirring until melted.
2. When melted, remove from heat and let cool slightly, beat in the yogurt until smooth and shiny. Serve cakes with hot fudge sauce and White Chocolate Sauce. Yummy