Siúcra’s Black Forest Pancakes are the perfect Bank Holiday indulgence. Whether you’re in search of the ideal brunch or a sweet evening treat, these stacks of goodness are sure to make your mouth water. Bursting with a sweet cherry flavour, alongside subtle hints of cocoa, there’s no better way to kick start your long weekend!

 

 

 

 

 

Serves 4 

 

Ingredients

For the Cherry Compote

450g (1lb) Cherries, pitted and halved

25g (1oz) Siúcra Golden Granulated Sugar

2 tsp Arrowroot or Cornflour

 

For the Pancakes

25g (1oz) Butter, plus extra for cooking

175g (6oz) Self-Raising Flour

50g (2oz) Cocoa Powder

1 tsp Baking Powder

25g (1oz) Siúcra Caster Sugar

Pinch of Sea Salt flakes

300ml (1/2 pint) Milk

1 large Egg

Dash of Kirsch (cherry liqueur, optional)

For the Crème Chantilly

200ml (7fl oz) Cream

2 tbsp Siúcra Icing Sugar

1 tsp Vanilla Extract

Grated Plain Chocolate, to decorate (70% cocoa solids)

 

Method

To make the crème Chantilly, put the cream into a bowl with the Siúcra icing sugar and vanilla. Whisk by hand or with an electric beater until you have soft shiny peaks.

 

To make the pancakes, melt the butter in a small pan or in the microwave. Sieve the flour, cocoa and baking powder into a bowl and stir in the Siúcra caster sugar and salt. Whisk the milk, egg and melted butter in a jug with the kirsch, if using. Make a well in the centre of the flour mixture and whisk in the liquid ingredients until smooth.

 

Heat a large non-stick frying pan over a medium heat. Add a knob of butter and then spoon in heaped tablespoons of the batter; you should fit in four at a time. Once bubbles begin to appear on the pancakes, then turn them over and cook for another minute or so until golden. Repeat – you should end up with 12 pancakes in total.

 

To serve, place a pancake on each serving plate and spoon over some of the cherry compote, then add a dollop of the crème Chantilly. Add another pancake and repeat the layers, finishing with a dollop of the crème Chantilly. Decorate each one with any remaining cherry compote and some grated plain chocolate to serve.