I know what you’re thinking.
That I just became your most favorite person in the whole entire world.
Am I right? Or am I right?
You may think, from my little spot here on the internet, that all I ever do is eat breakfast foods. All day, every day. However, I rarely even eat them for breakfast. Nine times out of ten, my breakfast consists of a protein shake. So, when I do decide to eat actual breakfast food – I go all out.
And while this is a bit more sweet than I would generally eat for breakfast, it’s not too incredibly terrible for you. I used the same chocolate pancake recipe that I used for these sans the addition of chocolate chips and peppermint candies.
But these pancakes were anything but lacking.
After I mixed up my pancake batter, I worked on the cherry sauce. Having the pancake batter sit is seriously the key to the most fluffy pancakes of your life.
The last step is the whipped cream, but after purchasing this little number, making it takes me no time at all. Which is great. because I could hardly wait to devour these.
.I mean, I couldn’t even wait to finish taking the photos. So dang good.
Single Serving Black Forest Pancakes
- 1/2 c + 2 tbsp. whole wheat pastry flour
- 1 tsp. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 2 tbsp. unsweetened cocoa powder
- 1 egg white
- 1/2 c unsweetened cashew milk (although any milk will work in this)
- cherries – should make 1 c. when pitted and halved
- 1 tbsp. sugar
- 1 tsp. cornstarch
- 2 tbsp. water
- whipped cream*
In a medium bowl, whisk together the flour, 1 tsp. sugar, baking powder, baking soda, salt and cocoa powder.
In a measuring cup, measure out the milk and then add the egg white. Whisk together.
Pour the wet ingredients into the flour mixture and mix until just combined. Set aside while you prepare the cherry sauce.
Pit and halve your cherries. I’m only noting to do this now, because this is what I did. And you want your pancake batter to sit for about 15 minutes to get super fluffy.
In a saucepan, add the cherries, 1 tbsp. sugar, cornstarch and water and simmer over medium heat until the sauce thickens.
When sauce has thickened, remove from heat. Now you want to heat up your skillet to cook the pancakes. [yes, I know I’m always making you dirty loads of pans.]
Spray skillet with non-stick cooking spray and scoop out 1/4 c of the mixture into the pan. Cook until the surface begins to bubble and the bottom is golden brown (about 2-3 minutes). Flip the pancake and cook the other side until golden brown (1-2 minutes). Repeat with remaining batter [or cook them all at once!]
To assemble: place pancake down on plate, spread whipped cream on top and spoon on cherry sauce. Repeat with remaining pancakes.
While this recipe makes just one serving, it is easily multiplied to serve more!
*I use the recipe for whipped cream that came with the whipped cream maker. 1 cup heavy cream, 1 tbsp. powdered sugar, 1 tsp. vanilla extract. This makes quite a bit, but it’s easy to store the whipped cream for a couple of days in the fridge. You can opt to use your own whipped cream maker, or store bought.
What pancake recipe will I think of next?