Chocolate Flapjacks With Warm Cherry Syrup
- 12 cup buttermilk (I used low fat)
- 1 egg, beaten
- 12 cup buckwheat flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 12 teaspoon baking powder
- 1 tablespoon butter, melted
- 14 teaspoon vanilla
- butter (for frying)
- 12 cup frozen sweet cherries, thawed slightly and halved
- 14 cup honey
- 12 cup water, plus
- 2 tablespoons water
- 1 tablespoon cornstarch
- 14 teaspoon vanilla
- powdered sugar
- mint leaf, as garnish (optional)
- First, make the sauce.
- Combine halved cherries, honey and 1/4 cup water in a small saucepan over medium heat.
- Combine remaining water and cornstarch to make a slurry and set aside.
- 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.
- If too thick, add more water, a tablespoon at a time.
- Keep warm.
- For the pancakes, in medium bowl, mix buttermilk and beaten egg.
- In a separate small bowl, combine flour, cocoa, sugar and baking powder until well blended.
- Add flour mixture to buttermilk mixture and blend well.
- Stir in melted butter and vanilla.
- The batter will be a little thick, stir often.
- Heat a nonstick griddle or frying pan over medium heat, adding butter for frying pancakes.
- To make 4 inch pancakes, use about 3 tablespoons batter.
- Cook until bottom is cooked, about 2 or 3 minutes, and turn over with spatula.
- Cook until done, and remove from pan and cover to keep warm.
- Continue with remaining batter.
- To assemble dessert, place one pancake on plate, top with 1 or 2 tablespoons cherry sauce, top with another pancake, and more cherry sauce.
- Sprinkle generously with powdered sugar.
- Garnish with mint leaves to make a nice presentation.
buttermilk, egg, flour, cocoa, sugar, baking powder, butter, vanilla, butter, frozen sweet cherries, honey, water, water, cornstarch, vanilla, powdered sugar, mint leaf
Taken from www.food.com/recipe/chocolate-flapjacks-with-warm-cherry-syrup-93934 (may not work)