Buttermilk Pancakes

2 eggs
2 Cups Flour (Sifted)
3 Tbs. Sugar
2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Salt
2 1/2 Cups Buttermilk
4 Tbs. Unsalted Butter (Melted)
1/2 Tsp. Vanilla Extract

In bowl, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Mix just until the batter is smooth and no lumps of flour remain, don't over mix.

Chocolate Pancakes

INGREDIENTS:
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

DIRECTIONS:
Yield: 6-8 servings

1. 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.

2. 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.

3. 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.

Serve with ice cream or freshly whipped cream and fresh fruit like strawberries.

Note: The pancakes can be made in advance. Before serving, reheat in a 350°F oven until heated through.