Chocolate Flapjacks With Warm Cherry Syrup
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
3-4
ingredients
-
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)
-
CHERRY SAUCE
- 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
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food