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Delicious Russian mini chocolate pancakes, served with a cherry sauce which includes among its ingredients vodka. What else! But you could make a non-alcoholic version if you prefer or if you are making them for breakfast or for children! Cherries are high in vitamin C and their juice contains antibacterial properties which help prevent the formation of dental plaque. And we all know that chocolate is good for us! This recipe has been adapted from one I found on an International Masters '1001 recipes for the Pan or Wok' recipe card, and I am posting it for the 2005 Zaar World Tour.
- Roughly chop the chocolate, and sift together the flour, cocoa and baking powder and stir in the sugar.
- Make a well in the centre of the mixture and beat in the egg, then gradually stir in the milk, to make a thick batter. Once the batter ingredients are well-combined, stir in the chocolate.
- Melt a little butter in a large non-stick pan and add spoonfuls of the batter, spacing them well apart. Cook for 2-3 minutes on each side, or until they start to brown. Transfer the cooked pancakes to a warm plate, and keep warm while you complete making the rest of the pancakes. Clean the pan with paper towelling.
- The Cherry Sauce: Drain the cherries and pour the syrup into the pan, mix cornflour with a little cold water to make a thin paste, and once it is smooth, pour this into the pan with the syrup. Stir the sauce continuously over a low heat until it thickens. Stir in the vodka, remove the pan from the heat and stir in the cherries.
- Serve the pancakes with spoonfuls of the cherry sauce and sour cream.
- Alternatives: If you cannot find sour cherries, use Morello or black cherries which are sold in cans or jars. Use any liqueur in place of the vodka, or white wine, or a fruit juice. And use yoghurt rather than sour cream. Or custard. I have in one of my cookbooks a microwave custard recipe, which I have yet to try, but it sounds good! Jen T's Microwaved 'baked' Egg Custard Recipe #31215.