Black Forest Pancakes

Happy National Pancake Day! Let's all drool over these delicious pancakes for a moment:

Historians believe that the flavor profile of the Black Forest Cake came from the German state of Der Schwartzwald in the 16th century.  The cake was made to combat the "forest loneliness" that the area was known for.  Traditionally the cake was flavored with a cherry brandy known as kirshwasser. That and deep chocolate torte, whipped cream and more cherries made this one decadent dessert.

My husband is of German descent and his family all likes this flavor profile. As much as I like cherries, I haven't really liked black forest anything until now, and these delicious pancakes. I imagine it is because I like the sweeter cherries versus the darker cherries.

This is an easy version, using your favorite pancake mix and an added portion of cocoa powder. If you want to sweeten them up, you should add 2 T sugar to the batter. 

Check out all the other delicious pancake recipes:

• Andes Chocolate Mint Pancakes from Daily Dish Recipes
• Black Forest Pancakes from Our Good Life
• Cinnamon Apple Pancakes from The Redhead Baker
• Easy Pancake Mix from Hezzi-D's Books and Cooks
• Hotteok (Korean Sweet Pancakes) from Caroline's Cooking
• Mandarin Pancakes with Moo Shu Pork from Karen's Kitchen Stories
• Old-fashioned Cornmeal Griddle Cakes from Savory Moments
• PB&J Stuffed Pancakes from Kate's Recipe Box
• Sheet Pan Bananas Foster Pancakes from Palatable Pastime

Black Forest Pancakes

Yield: 4

Author: Terri Steffes

prep time: 6 Mcook time: 15 Mtotal time: 21 M

A simple and decadent breakfast (or dessert!) with all the flavors of a black forest cake.

ingredients:

• 2 c pancake mix
• 1/4 c cocoa powder
• 1 c almond milk
• 1/2 c water
• 5 T cherry juice from the jar
• 1 t cornstarch
• butter to spread on hot pancakes
• 3-4 Luxardo cherries per pancake (maraschino cherries work, too)
• lard

instructions:

How to cook Black Forest Pancakes

1. Mix cherry juice and cornstarch in a small saucepan.
2. Cook until liquid cooks down and begins to thicken.
3. Remove from heat and let cool.
4. Mix pancake mix, cocoa, milk and water together. Let rest.
5. Heat griddle on high and spread lard on the griddle.
6. Use a scoop and scoop batter on hot griddle. Pancakes will rise and bubble. When edges are brown, flip over. DO NOT PRESS DOWN.
7. When the pancake is completely cooked through, remove, spread with butter and scoop another pancake.  Continue until batter is gone.
8. Plate pancakes, pour a bit of the syrup on the top cake.  Add cherries to the top. If syrup has thickened too much, add a little water or cherry juice and whisk until smooth.

Calories
418.39

Fat (grams)
11.39

Sat. Fat (grams)
4.14

Carbs (grams)
68.44

Fiber (grams)
3.42

Net carbs
65.01

Sugar (grams)
16.49

Protein (grams)
9.70

Sodium (milligrams)
903.51

Cholesterol (grams)
23.91

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