- Cook Time
- Prep Time
- 10 gingersnap cookies
- 1 cup flour
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 2 cups heavy cream
- 9 ounces semisweet chocolate, chopped
- 2 tablespoons confectioners' sugar
- 1 teaspoon instant espresso powder
Using a blender, grind the cookies at high speed. Add the flour, milk, eggs, cocoa powder, baking powder and salt; blend until smooth. In a small saucepan, melt 3 tablespoons butter over low heat. Add to the batter; blend at medium speed until combined.
Heat a 7- to 8-inch nonstick skillet over medium heat. Pour 1/3 cup batter into the center and tilt to spread the batter evenly across the bottom of the pan. Cook until bubbles appear on the surface, about 30 seconds. Flip and cook until springy to the touch, 20 seconds; transfer to a plate. Repeat with the remaining batter to make 7 pancakes.
In a small saucepan, heat 3/4 cup heavy cream and the remaining 3 tablespoons butter over medium heat. Bring to a simmer, then remove from the heat, add the chocolate and let stand for 2 minutes; whisk until smooth.
Using an electric mixer, whip the remaining 1 1/4 cups heavy cream with the confectioners? sugar and espresso powder until stiff peaks form.
To assemble, lay a pancake on a serving plate. Spread about 1/3 cup of the espresso whipped cream on top. Repeat with the remaining pancakes and cream; cover completely with the chocolate glaze.