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1
Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth.
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2
Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl.
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3
Add the egg mixture and whisk until just combined.
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4
Fold in the chocolate, cover, and let rest for 15 minutes.
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5
Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
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6
Heat a large cast-iron griddle or nonstick saute pan over medium heat.
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7
Brush with butter and continue heating until the butter begins to foam.
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8
Drop scant 1/4 cupfuls of batter onto the griddle.
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9
Bake until bubbles start to form and burst, about 2 minutes.
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10
Flip and cook to set the other side, another 1 to 2 minutes.
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11
As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
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12
Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
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13
Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat.
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14
Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
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15
Meanwhile, warm the cream in a small saucepan or in the microwave.
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16
When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes.
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17
Remove from the heat and stir in the butter and salt until combined.
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18
Serve warm.
