Instructions: To make the fudge sauce: Stir cocoa, sugars and salt in medium saucepan until blended. Stir in cream; the mixture will be very thick.

Add butter. Cook, stirring constantly, until the mixture is smooth and comes to a boil. Remove from heat and let stand five minutes. Stir in vanilla. Serve warm. The sauce will keep in the refrigerator for about a month.

To make pancakes: Sift flour, cocoa, sugar, baking powder, baking soda and salt into large bowl.

In separate bowl, whisk buttermilk, milk, egg and melted butter until blended. Add to dry ingredients and gently fold until blended.

Fold in chocolate chips. Do not overmix.

Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray with nonstick cooking spray. Add batter by rounded tablespoons.

Adjust heat to medium-low and cook until bubbles begin to appear around the edges and the bottoms are lightly browned. If necessary, reduce the heat to low to prevent the pancakes from scorching or browning too fast. Carefully turn and lightly brown other side. Repeat with remaining batter.

Reheat fudge sauce, if necessary.

Arrange pancakes on dessert plates about four per serving. Sprinkle lightly with confectioners sugar. Drizzle with warm fudge sauce.

Spoon a little whipped cream onto the side of each plate. Serve warm.

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