Black Cherry & Chocolate Pancakes

Makes 6-8

Ingredients:

For the pancakes:

  • 100g plain flour
  • pinch of salt
  • 2 medium eggs
  • 300ml milk
  • butter to grease pan

For the filling:

  • 400g fresh black cherries, pitted and halved
  • 90ml Kirsch or rum
  • 30ml maple syrup
  • 6-8 tbsp good quality chocolate sauce or spread
  • 300ml double cream, lightly whipped
  • icing sugar to dust
  1. To prepare the filling; place the cherries in a bowl, pour over the Kirsch and maple syrup and stir well to coat the cherries.  Cover and leave to macerate for around 30 minutes.
  2. To make the pancakes; Sift the flour and salt into a bowl make a well in the centre. Whisk the eggs and milk together and gradually add the milk, beating to form a smooth batter. Pour into a jug.
  3. To fry the pancakes; preheat an Aga frying pan on the boiling plate. Add a little butter to grease the pan this also gives a deliciously golden finish to your pancakes.
  4. Pour in enough batter to thinly coat the base of the pan, swirl it around to reach all the edges. Cook for about 2 minutes until the underside is golden and pancake moves freely.
  5. If you are feeling adventurous you can toss the pancake, if not use a spatula and gently turn it over.  Cook for a further minute, until browned.
  6. Stack on a plate with circles of greaseproof in between and then cover with foil and keep warm in the simmering oven until you are ready to serve.
  7. Spread 1 tablespoon of chocolate sauce over each pancake, followed by a good dollop of cream and a generous spoonful of cherries.  Fold carefully into quarters, dust with icing sugar and serve with remaining cherries and liquor and more cream if desired.
  8. Serve and eat immediately.

By Mandy Lloyd – AGA Home Economist

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