Bobby Flays Double-Chocolate Pancakes

• 2 large eggs
• 1 tablespoon granulated sugar
• 2 tablespoons dark brown sugar
• 1 1/4 to 1 3/4 cups buttermilk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon instant espresso or coffee powder
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 1/2 ounces semisweet chocolate, finely chopped
• 1 tablespoon or so neutral oil, like canola
• Raspberries, for serving
• Salted caramel sauce, warmed, for serving

1. Heat oven to 250 degrees.
2. In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
3. In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
4. Add the egg mixture to the flour mixture and whisk until combined.
5. Add remaining buttermilk if mixture is too thick.
6. Fold in the chocolate and allow to sit for 10 to 15 minutes.
7. Heat a large griddle or cast-iron pan over medium heat.
8. Brush with the neutral oil and allow it to get hot.
9. Drop 1/4-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two.
10. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
11. Serve stacked, with raspberries and drizzled with warm caramel sauce.

eggs, sugar, brown sugar, buttermilk, unsalted butter, vanilla, flour, cocoa, coffee powder, baking powder, kosher salt, semisweet chocolate, neutral oil, raspberries, caramel sauce

Taken from cooking.nytimes.com/recipes/1017748 (may not work)