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Chocolate Flapjacks With Warm Cherry Syrup

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“This is one of my entries for the Ready, Set, Cook! contest. Pancakes for dessert! Chocolate pancakes made with buttermilk and buckwheat flour. Not too sweet, and can be garnished with more than just powdered sugar, such as ice cream or fresh whipped cream. Serving size depends on the size of your pancakes. I like to make them about 4 inches.”
READY IN:
25mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. First, make the sauce.
  2. Combine halved cherries, honey and 1/4 cup water in a small saucepan over medium heat.
  3. Combine remaining water and cornstarch to make a slurry and set aside.
  4. 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.
  5. If too thick, add more water, a tablespoon at a time.
  6. Keep warm.
  7. For the pancakes, in medium bowl, mix buttermilk and beaten egg.
  8. In a separate small bowl, combine flour, cocoa, sugar and baking powder until well blended.
  9. Add flour mixture to buttermilk mixture and blend well.
  10. Stir in melted butter and vanilla.
  11. The batter will be a little thick, stir often.
  12. Heat a nonstick griddle or frying pan over medium heat, adding butter for frying pancakes.
  13. To make 4 inch pancakes, use about 3 tablespoons batter.
  14. Cook until bottom is cooked, about 2 or 3 minutes, and turn over with spatula.
  15. Cook until done, and remove from pan and cover to keep warm.
  16. Continue with remaining batter.
  17. To assemble dessert, place one pancake on plate, top with 1 or 2 tablespoons cherry sauce, top with another pancake, and more cherry sauce.
  18. Sprinkle generously with powdered sugar.
  19. Garnish with mint leaves to make a nice presentation.

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