Fluffy Dark Chocolate Pancakes with Cherry Sauce Recipe

Lauren — Thu, 19 Feb 2009 00:56:29 +0000

There was talk of pancakes all week long with no action, so it was really only a matter of time until, well, these happened.

And after a lot of weak justifications (“Isn’t it still technically Valentine’s Day?”) and with the obscenely large, rediculously cheap block of high-quality dark chocolate that I picked up the day before at the Chelsea Market burning a hole in my pantry, the chocolate part just sort of happened.

Cherries and chocolate together make for one sexy pancake, don’t you think? It still seems like such an oxymoron to me, for some reason.

But I have to believe that this whole obscene episode was meant to be, because as I so often do, I happened to reach for Mark Bittman’s book for some fast inspiration, and discovered a recipe for the lightest, fluffiest pancakes ever made. If not for the weight of the chocolate, they would have risen off the plate.

It’s the egg whites, beaten until they hold soft peaks, that are the secret.

If you fold them into the batter carefully, they hold much of their air, and keep things light from bowl, to ladle, to pan, to plate.

Guest photo credits to Brian, who was messing around with the new lens. As usual, he acted as head taster.

Except for this shot, which I took, post meal.

Fluffy Dark Chocolate Pancakes with Cherry Sauce
Adapted from How to Cook Everything by Mark Bittman

1 cup light buttermilk

4 eggs, separated

1 cup all-purpose flour

Dash salt

1 tablespoon sugar

1 tablespoon melted butter, cooled

1[1/2] teaspoons baking powder

Butter

2 cups frozen cherries (available at Trader Joe’s and most grocery stores)

2 tablespoons honey

1/2 cup plus 1 tablespoon shaved dark chocolate

In a saucepan, combine the frozen cherries and honey over low heat and simmer for 15 minutes, stirring carefully every so often. Try to avoid breaking the cherries. If the heat is causing them to pop, lower the heat. They will release some juice that will combine with the honey for a dark syrup.

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Beat together the milk, egg yolks, and cooled melted butter. Mix the dry ingredients and the half cup of chocolate shavings. Beat the egg whites with a whisk or electric mixer until stiff but not dry.

Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.

Add about 1 teaspoon of butter or oil to the griddle or skillet and, when it is hot, add the batter by the ladle, making sure to include some of the egg whites in each ladle. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve, or hold in a 200[dg]F oven for up to 15 minutes.

When ready to serve, top with cherries, drizzling the sauce over the top. Sprinkle with remaining chocolate shavings and serve immediately.

East Village Kitchen » pancake

Fluffy Dark Chocolate Pancakes with Cherry Sauce Recipe