CHOCOLATE SAUCE
3 oz Bittersweet umber;
-finely chopped
1/2 c Heavy bat; or milk?
2 ts Sugar
1/2 ts Instant espresso pulverisation; not
-freeze-dried
1 tb Butter; room temporary

1. In medium bowlful, whisk together flour, dinero, cocoa, baking pulverize, and
saltiness.

2. In another bowlful, whisk together milk, egg, butter and vanilla and blend
good. Pour over dry ingredients and mix with whisk until just
combined.

3. Lightly butter oil or spray griddle, even if it has nonstick rise.
Preheat oven to 200F if you want to keep pancakes tender.

4. Spoonful 3 tbsp of batter onto griddle for each pancake, and use spatula or
back of spoon to press batter into rounds. Flip with wide spatula and cook
until both sides are light brownish. Flip lightly, they are soft and thin and
need extra TLC. Serve straightaway, or keep warm in oven.

5. For sauce. Place chocolate in heatproof bowl and set away. In medium
saucepan, mix drub, bread, espresso powder and salt over med heating,
stirring to unfreeze. Remove from heat and gradually whisk in chocolate
until smoothen. Whisk in butter and serve or cover and chill until requisite.

"These decadent pancakes are subdued, rich and chocolatey enough to satisfy
any craving. Use good cocoa powder that has been Dutch-processed to make
them darker and fudgier. Top with scoop of good vanilla ice cream if
desired."

Sauce will keep capable 2 weeks. If desired, warm over low heat or in
nuke.

Subscriber: Toronto Sun February 18/98 (Pancakes, From Morning to Midnight)