Chocolate Pancakes

6 to 8 servings

	4	ounces bittersweet chocolate, coarsely chopped
	8	Tbsp. (1 stick) unsalted butter, cut into chunks
	2 to 3	Tbsp. unsalted butter, at room temperature
	2	large eggs
	2	large egg yolks
	2	Tbsp. plus 2 tsp. sugar
	5	Tbsp. all-purpose flour

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.
4. Pineapple-Cashew Salad tastes great with these pancakes!