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We’ve featured a ton of really fabulous recipes in SMP Livings past, but I have to admit that none of them have tempted me as much as this one. Pancakes already rank high atop my list of favourite treats, and that’s without the addition of cherries, chocolate and sea salt. My mind almost can’t even handle all of the delicious! Thanks to Jillian Guyette, it’s fair to say that my hips will be slightly larger in the coming days.

Cherry Buttermilk Pankcakes with a Chocolate DrizzleA sweet take on a classic dish.
prep time
10 Minute/s
cook time
20 Minute/s
total time
30 Minute/s
Serves 0Ingredients
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 tablespoon canola oil
  • 1 large egg white
  • 1 large egg 1 1/2 cups fresh cherries, pitted and sliced
  • 4 oz melting chocolate
  • 1 tablespoon + 1 teaspoon fat-free half and half
  • Sea Salt for sprinkling
Instructions
  1. FOR THE PANCAKES:
  2. Combine flours, sugar, baking powder, baking soda and salt in a large bowl and set aside.
  3. In a separate bowl whisk the oil, egg and egg white together until smooth. Make a well in the center of the flour mixture and pour in wet ingredients and cherries. Fold to combine until just mixed.
  4. Prepare a skillet with cooking spray over low-medium heat. Once heated, pour the batter about 1/3 cup at a time into the pan evenly.
  5. Once the bubbles on the surface begin to pop, flip the pancake over to the other side until lightly browned and cooked through.
  6. FOR THE CHOCOLATE DRIZZLE
  7. In a small sauce pan over low heat, begin stirring chocolate pieces until they begin to melt. Pour in the half and half and continue stirring until the chocolate is smooth.
  8. Serve immediately over cherry pancakes and sprinkle with sea salt. 

Photography & Recipe: Jillian Guyette