Black Forest Pancakes

Serves 4
Black Forest Pancakes
Rating: (9 ratings)

Ingredients

    For the Cherry Compote

    • 450g (1lb) Cherries, pitted and halved
    • 25g (1oz) Siúcra Golden Granulated Sugar
    • 2 tsp Arrowroot or Cornflour

    For the Pancakes

    • 25g (1oz) Butter, plus extra for cooking
    • 175g (6oz) Self-Raising Flour
    • 50g (2oz) Cocoa Powder
    • 1 tsp Baking Powder
    • 25g (1oz) Siúcra Caster Sugar
    • Pinch of Sea Salt flakes
    • 300ml (1/2 pint) Milk
    • 1 large Egg
    • Dash of Kirsch (cherry liqueur, optional)

    For the Crème Chantilly

    • 200ml (7fl oz) Cream
    • 2 tbsp Siúcra Icing Sugar
    • 1 tsp Vanilla Extract
    • Grated Plain Chocolate, to decorate (70% cocoa solids)

    To make the crème Chantilly, put the cream into a bowl with the Siúcra icing sugar and vanilla. Whisk by hand or with an electric beater until you have soft shiny peaks.

    To make the pancakes, melt the butter in a small pan or in the microwave. Sieve the flour, cocoa and baking powder into a bowl and stir in the Siúcra caster sugar and salt. Whisk the milk, egg and melted butter in a jug with the kirsch, if using. Make a well in the centre of the flour mixture and whisk in the liquid ingredients until smooth.

    Heat a large non-stick frying pan over a medium heat. Add a knob of butter and then spoon in heaped tablespoons of the batter; you should fit in four at a time. Once bubbles begin to appear on the pancakes, then turn them over and cook for another minute or so until golden. Repeat - you should end up with 12 pancakes in total.

    To serve, place a pancake on each serving plate and spoon over some of the cherry compote, then add a dollop of the crème Chantilly. Add another pancake and repeat the layers, finishing with a dollop of the crème Chantilly. Decorate each one with any remaining cherry compote and some grated plain chocolate to serve.