Whether you’re having pancakes for dessert or breakfast, why not indulge in a stack of these scrumptious black forest pancakes this pancake day! Chocolatey pancakes layered with cherry jam, served with yoghurt, fresh cherries and a rich chocolate sauce. Yum!
350g (2 cup + 3 tbsp) self raising flour
4 tbsp CHOC Chick cacao powder
1tsp baking powder
Pinch of salt
450ml (1 ¾ cup + 2 tbsp) dairy-free milk
60ml (¼ cup) maple syrup
3 CHOC Chick cacao butter buttons
Fresh cherries, de-stoned
Chocolate sauce (2 tbsp CHOC Chick cacao powder, 4 tbsp maple syrup + 1 tbsp water)
To make the chocolate sauce, simply combine 2 tbsp cacao powder, 4 tbsp maple syrup and 1 tbsp water. Mix until smooth and set to one side.
For the pancake better, add all of the dry ingredients into a large mixing bowl, stir, then mix in the wet ingredients. Mix until you have a smooth batter.
Heat 3 cacao butter buttons in a pan. Once hot, add ¼ cup of batter into the pan. Cook until bubbles start to form on the top of the pancake, then flip and cook the other side. Repeat this step with the rest of the batter. If the batter thickens up whilst cooking, add in a splash of milk to thin.
Once all of the batter has been cooked, layer the pancake stacks with cherry jam and top with coconut yoghurt, fresh cherries and chocolate sauce. Serve right away and enjoy!