Recipe by Kelly M.
This is one of my entries for the Ready, Set, Cook! contest. Pancakes for dessert! Chocolate pancakes made with buttermilk and buckwheat flour. Not too sweet, and can be garnished with more than just powdered sugar, such as ice cream or fresh whipped cream. Serving size depends on the size of your pancakes. I like to make them about 4 inches.
Top Review by Trisha W
We really enjoyed this breakfast treat. My husband has always liked buckwheat pancakes, so was very game to try this. We felt the buckwheat flour helped make it taste like a pancake and not just a chocolate cake. It was a sweeter breakfast than DH usually has, but not quite as sweet as DS prefers. The batter was very thick as stated it would be. My first 4 pancakes were very small and thick. So, I added some more buttermilk to the remaining batter and thinned it to more the consistency of regular pancake batter. That allowed me to get 5 more pancakes, which were slightly larger and thinner and allowed us 3 small pancakes each. The cherry sauce was just the right amount for the 9 pancakes we had. I would double the recipe (sauce and pancakes) if I was making for four people, or add some breakfast meat and eggs to go with them. Thanks for a good recipe that we will make again!
FOR THE PANCAKES
- 1⁄2 cup buttermilk (I used low fat)
- 1 egg, beaten
- 1⁄2 cup buckwheat flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon baking powder
- 1 tablespoon butter, melted
- 1⁄4 teaspoon vanilla
- butter (for frying)
- 1⁄2 cup frozen sweet cherries, thawed slightly and halved
- 1⁄4 cup honey
- 1⁄2 cup water, plus
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1⁄4 teaspoon vanilla
- powdered sugar
- mint leaf, as garnish (optional)
Directions See How It's Made
- First, make the sauce.
- Combine halved cherries, honey and 1/4 cup water in a small saucepan over medium heat.
- Combine remaining water and cornstarch to make a slurry and set aside.
- Bring to a boil, stir in cornstarch mixture and let boil for about 30 seconds, then reduce heat to simmer and cook about 5 more minutes.
- If too thick, add more water, a tablespoon at a time.
- Keep warm.
- For the pancakes, in medium bowl, mix buttermilk and beaten egg.
- In a separate small bowl, combine flour, cocoa, sugar and baking powder until well blended.
- Add flour mixture to buttermilk mixture and blend well.
- Stir in melted butter and vanilla.
- The batter will be a little thick, stir often.
- Heat a nonstick griddle or frying pan over medium heat, adding butter for frying pancakes.
- To make 4 inch pancakes, use about 3 tablespoons batter.
- Cook until bottom is cooked, about 2 or 3 minutes, and turn over with spatula.
- Cook until done, and remove from pan and cover to keep warm.
- Continue with remaining batter.
- To assemble dessert, place one pancake on plate, top with 1 or 2 tablespoons cherry sauce, top with another pancake, and more cherry sauce.
- Sprinkle generously with powdered sugar.
- Garnish with mint leaves to make a nice presentation.