Chocolate Griddle Cakes

Makes twelve to fourteen 4-inch griddle cakes

Griddle Cakes:
¾   cup unbleached all-purpose flour
¼   cup cocoa powder, sifted
½   teaspoon sea salt
½   teaspoon baking soda
3    tablespoons granulated sugar
1    cup buttermilk, less 2 tablespoons
1    large egg
2    tablespoons unsalted butter, melted
      and cooled to room temperature
¼   teaspoon pure vanilla extract
Bananas:
3   tablespoons unsalted butter, melted
2   teaspoons light brown sugar
2   firm bananas, each cut into
     2-inch slices

Nutritional information per serving
(based on 12 to 14 servings):
Calories 194 (44% from fat) • carb. 23g • pro. 4g fat 9g • sat. fat 6g • chol. 54mg • sod. 240mg calc. 48mg • fiber 1g

1. Insert the plates on the griddle side. Preheat the
Griddler® Compact to High in the flat position.
2. While the griddle is preheating, combine the
flour, cocoa powder, salt, baking soda, and
granulated sugar in a medium bowl. Stir with
a whisk to combine.
3. Put the buttermilk into a large liquid measuring
cup. Add the egg, melted butter, and vanilla.
Whisk to combine well and then add to the dry
ingredients. Stir until just combined (a little
lumpy is OK).
4. Prepare the bananas. In a small mixing bowl, mix
the 3 tablespoons melted butter and light brown
sugar together until well combined. Add bananas
and toss to coat.
5. Once griddle has preheated, place banana pieces
on griddle plates and cook until lightly golden
and just softened, about 5 minutes per side.
Remove and reserve. Carefully wipe griddle plates
clean with paper towel.
6. Using a ¼-cup measure, drop griddle cake batter
evenly onto the griddle plates. Cook cakes until
bubbles form, 3 to 4 minutes; flip and cook until
done, about 2 minutes longer. Remove.
7. Serve cooked bananas on top of griddle cakes.
For extra indulgence, top with a dollop of freshly
whipped cream and drizzle with chocolate sauce