Black Forest Pancakes
Chocolate pancakes, filled with black cherries and served with cream and grated chocolate.
Servings: 4 (2 pancakes each)
For the pancakes
- 75 g (3oz) plain flour
- 2 tablespoon cocoa powder
- 300 ml (½pt) milk Semi-skimmed or full cream
- oil for frying
For the filling
- 2 x 440 g (1lb) can black cherries in syrup
- 4 teaspoon cornflour
- 150 ml (¼pt) double cream
- 1 tablespoon icing sugar
- 1 tablespoon kirsch (optional)
- a little grated chocolate
To make the pancakes
Sift 75g (3oz) plain flour and 2 tablespoon cocoa powder into a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little of the 300ml (½pt) of milk. Use a balloon whisk or wooden spoon, beat the egg and milk together gradually incorporating the flour.
Beat until smooth then gradually beat in the remaining milk.
Heat a little oil in a 20cm (8in) heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan). Pour about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.
Cook for about 1 minute until the top is just set and no longer wet. Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
To make the filling
Drain the juice from one of two 440g (1lb) can black cherries in syrup. Place 4 teaspoon cornflour in a small bowl and stir in a little of the juice to form a smooth paste.
Place the cherries and remaining juice in a saucepan along with the contents of the other can. Heat gently until the syrup is very hot. Stir in the cornflour paste and continue to cook stirring until the sauce thickens.
Whip 150ml (¼pt) double cream with 1tablespoon icing sugar and 1 tablespoon Kirsch, if using until just thickened.
Serve the pancakes filled with the black cherries and topped with the cream and a sprinkling of grated chocolate.
Keep the pancakes warm covered in a low oven 140℃ (120℃ fan)/275°F/gas mark 1 while making the filling. Alternatively make the filling first and gently reheat when required.