Black Forest Pancakes
Rich chocolate pancakes, served with a delicious fruity cherry sauce and a good dollop of cream. These black forest pancakes are an extravagant but welcome breakfast treat!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Use the options below to toggle between cups and grams (if relevant)
For the Cherry Sauce
- 1 cup frozen cherries
- 1 tbsp sugar
- 2 tsp cornflour
- 1/4 cup water
For the pancakes
- 1 egg
- 250 ml /1 cup milk
- 1 tsp vanilla
- 2 tbsp cherry brandy/cherry juice
- 210 g /1 1/3 cups plain flour
- 50 g /1/4 cup raw sugar
- 20 g /1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 45 g /3 tbsp melted butter (salted)
- Thick double cream (to serve)
Start by making the cherry sauce.
Tip the cherries and sugar into a small pan and heat gently.
Mix the cornflour and water together, then add to the cherries.
Cook over a low heat for 3-4 minutes until thickened and glossy.
(If you aren't feeding children a shot of cherry brandy at this point is fab!!)
To make the pancakes
Pour the milk, egg, vanilla and cherry brandy into a large bowl (or bowl of your stand mixer).
Whisk on low speed to break the egg.
Add the flour, sugar and cocoa powder.
Mix until just combined, then pour in the melted butter and mix again to incorporate.
Heat a non-stick frying pan over medium heat and use a silicone pastry brush to lightly coat the bottom with butter (see notes).
Measure 1/3 of a cup of the mixture into the pan and let it cook until the surface starts to bubble. Carefully flip and cook for another minute or so. Each pancake will take about 4 minutes in total.
Repeat for the remaining batter. (as many pancakes as you can fit in the pan at once)
Serve with cherry sauce and a big spoon of cream.