Black Forest Pancakes

Ingredients

For 8 servings

• •For the Cherry Compote:
• •3 3/4 ounces granulated sugar (1/2 cup; 106 g)
• •2 c. à café (6 g) cornstarch
• •1 /4 teaspoon grated lemon zest plus 2 teaspoons fresh juice from 1 lemon
• •1 c. à soupe (14 g) unsalted butter, cubed
• •1 c. à soupe (15 ml) Kirsch, optional
• •2 tasse all-purpose flour (9 ounces; 255 g)
• •1 /2 cup granulated sugar (3.75 ounces; 140 g)
• •1 /4 cup Dutch-process dark cocoa powder (1 ounce; 27 g)
• •1 c. à soupe (12 g) baking powder
• •2 c. à café espresso powder
• •1 /2 teaspoon baking soda
• •3 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •2 large eggs, room temperature
• •1 /4 cup (60 ml) neutral oil such as vegetable or canola oil, or melted butter, plus extra for greasing the skillet
• •1 1/4 cups (300 ml) whole milk, room temperature
• •1 /2 teaspoon vanilla extract
• •1 /2 cup semi-sweet chocolate chips (3 ounces; 85 g)
• •Homemade or store-bought whipped cream for serving

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.