Hot Chocolate (and Friends)

I discovered LA Burdick in my second year of college, and found myself happily addicted to their rich, lathery hot and iced chocolates. I was less addicted to the several dollars that each cup costs. Fortunately, they do not keep their recipe a secret. I have halved this recipe, which is corroborated by several other websites, for the basic hot chocolate.

This is not to say that it's not still worth buying it from Burdick: they use shaved chocolate, a painstaking process that produces a more decadent result; and they have proper equipment for steaming and scalding milk to the perfect temperatures. If you've never been, you'd better try it.

I know better than to tamper with perfection: the hot chocolate keeps the original Burdick proportions. But for cafe mocha, below, I have tweaked things a bit to accommodate the coffee.

SPICED HOT CHOCOLATE

INGREDIENTS:

• 6 oz. milk
• 2 tbsp. dark chocolate (ground up is best, but chocolate chips will do)
• 1 1/4 tsp. cocoa powder
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• Pinch of white pepper (optional)
  

DIRECTIONS:

1. Scald the milk in a saucepan by heating to a gentle boil, then immediately reduce heat to low.
2. Add all remaining ingredients and beat together with a whisk.
3. Pour into a mug and serve immediately.
   

CAFE MOCHA

INGREDIENTS:

• 6 oz. double-strength coffee
• 3 tbsp. dark chocolate chips
• 1 tbsp. unsweetened cocoa powder
• 1/2 cup milk

RECIPE:

1. In a small saucepan, combine milk, chocolate chips and cocoa powder. Heat over a medium flame, stirring constantly with a wooden or plastic spoon. Do not allow to boil.
2. Pour the chocolate mixture into a mug. Using a small whisk or electric frother, foam the milk mixture slightly.
3. Add the coffee to the chocolate and serve immediately.
   

Chocolate walnut pancakes

When Aunt Ramona made me pancakes--the way they make 'em in South Carolina, darlin!--I came to understand that the humble pancake need not be so shy: it can puff itself a mile into the air and take its place with any biscuit. In fact, that's exactly what a southern pancake should be: a giant, soft, mildly sweet, griddle-fried biscuit.

Alas, the art of making this happen was lost on me. Finally, today, this recipe showed me that the trick is to use a startling amount of baking powder. I think they might be going a bit overboard with 3 1/2 tsp., but maybe I'm wrong--who knows?

I have decided that I like the earthy flavor of whole wheat flour in pancakes, especially when they're filled with nuts, as I have done below.

UPDATE 4/18/2008: In an effort to use up all my chametz prior to passover, I made a lot of pancakes. I observed the following things:

• No, it isn't crazy to use 3 1/2 tsp. baking powder. Your pancakes are just going to be huge.
• Pancake batter is best if used immediately, but keeps 2-3 days after preparation as long as you have added no significant acid sources, such as fresh berries. After adding berries, use batter immediately.
• Leftover batter does not rise as much.
• It takes awhile for the pan to reach full heat. When in doubt, start with one small pancake.
• The pancakes are ready to flip when the batter is bubbling on the top.
  
• I highly recommend adding vanilla to every batch.
• 
  

INGREDIENTS:

• 1 1/2 cup whole wheat flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 tbsp. sugar
• 1 1/4 cup milk
• 1 medium egg, beaten
  
• 3 tbsp. butter, melted
  
• 1/3 cup walnuts, chopped
• 1/3 cup bittersweet chocolate (60% cocao recommended)
  

DIRECTIONS:

1. Combine the flour, baking powder, salt and sugar in a mixing bowl.
2. Add the milk, egg and butter and mix thoroughly until smooth.
3. Add the walnuts and chocolate and mix until even.
4. Heat a small, non-stick skillet (not much bigger than the pancakes you want) to medium-high heat. Put a plate next to the stove.
5. Using a tablespoon, put 2-3 gobs of batter into the skillet.
6. Cook for about 45 seconds per side, then remove to the plate. Try making a couple small pancakes first to get the heat and the duration right.

Serve immediately.