Chocolate Flapjacks With Warm Cherry Syrup

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1/2 cup buttermilk (i used low fat)
• 1 egg, beaten
• 1/2 cup buckwheat flour
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1 tablespoon butter, melted
• 1/4 teaspoon vanilla
• butter (for frying)
• 1/2 cup frozen sweet cherries, thawed slightly and halved
• 1/4 cup honey
• 1/2 cup water, plus
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/4 teaspoon vanilla
• powdered sugar
• mint leaf, as garnish (optional)

Recipe

• 1 first, make the sauce.
• 2 combine halved cherries, honey and 1/4 cup water in a small saucepan over medium heat.
• 3 combine remaining water and cornstarch to make a slurry and set aside.
• 4 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.
• 5 if too thick, add more water, a tablespoon at a time.
• 6 keep warm.
• 7 for the pancakes, in medium bowl, mix buttermilk and beaten egg.
• 8 in a separate small bowl, combine flour, cocoa, sugar and baking powder until well blended.
• 9 add flour mixture to buttermilk mixture and blend well.
• 10 stir in melted butter and vanilla.
• 11 the batter will be a little thick, stir often.
• 12 heat a nonstick griddle or frying pan over medium heat, adding butter for frying pancakes.
• 13 to make 4 inch pancakes, use about 3 tablespoons batter.
• 14 cook until bottom is cooked, about 2 or 3 minutes, and turn over with spatula.
• 15 cook until done, and remove from pan and cover to keep warm.
• 16 continue with remaining batter.
• 17 to assemble dessert, place one pancake on plate, top with 1 or 2 tablespoons cherry sauce, top with another pancake, and more cherry sauce.
• 18 sprinkle generously with powdered sugar.
• 19 garnish with mint leaves to make a nice presentation.