Black Forest Pancakes

Method

1. 1

   For the Cherry Compote: In a medium saucepan, combine cherries and sugar and bring to a boil over medium heat. Cook, stirring often, until sugar dissolves and cherries begin to soften, about 4 minutes. In a small bowl, whisk together cornstarch and lemon zest and juice.

2. 2

   Whisk cornstarch mixture into cherry mixture in saucepan and cook, stirring constantly, until sauce thickens and the bottom of the pan is visible when stirred, about 3 minutes. Remove from heat and add butter and liqueur, if using, stirring until butter is melted. Cover to keep warm while preparing the pancakes.

3. 3

   For the Pancakes: Whisk flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt together in a large bowl until combined. In a medium bowl, whisk eggs, oil, milk, and vanilla until well combined. Pour egg mixture into flour mixture; stir gently until just combined (batter should remain lumpy with a few streaks of flour). Fold in chocolate chips until just combined. Let batter sit for 10 to 15 minutes before cooking.

4. 4

   In a 12-inch nonstick skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes. Using paper towels, carefully wipe out excess oil, leaving a thin film on bottom and sides of skillet.

5. 5

   To Test Temperature of Skillet: Drop 1 tablespoon batter in center of skillet. If pancake is set on bottom with bubbles on top after 1 minute, skillet is ready. If not, adjust heat accordingly.

6. 6

   Using a 1/4-cup dry measuring cup or ice cream scoop, portion batter into skillet in 3 places, leaving even spacing between portions. Use the back of a measuring cup or a spoon to gently spread batter into 4-inch rounds. Cook until bubbles on surface are just beginning to break, edges are set, and bottom sides are dry and set, 2 to 4 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until the second sides are set and dry, 1 to 3 minutes longer. Transfer to a plate. (Alternatively, transfer cooked pancakes to a wire rack set in a rimmed baking sheet and hold warm in a 200℉;93℃ oven until ready to serve.) Repeat with remaining batter, using additional oil as needed.

7. 7

   Serve the pancakes with warm cherry compote and dollops of whipped cream.

Nutrition

calories

652 kcal

fatContent

36 g

fiberContent

3 g

sugarContent

46 g

sodiumContent

393 mg

proteinContent

8 g

cholesterolContent

55 mg

carbohydrateContent

77 g

saturatedFatContent

6 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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