Ingredients
200g sour cream
250ml full-fat milk
2 eggs
2 tbsp white sugar
a pinch of salt
1 tsp vanilla
20g butter, melted
270-300g plain flour
1 tsp baking powder
1 tsp baking soda
5-6 tsp unsweetened pure cocoa powder
40-50g dark chocolate (70%cocoa), chopped
sunflower or any veg oil for frying
For serving
200g mascarpone
2 tsp maple syrup or pure honey, optional
100g dark cherry jam
70ml warm water (or more to make it thinner)
1-2 tsp lemon juice, optional
Garnish
some chopped dark chocolate
fresh cherries, optional
Preparation method
- In a large bowl, beat eggs with with sugar, salt and vanilla. Whisk in butter.
- Pour in milk and sour cream, stir all together.
- Sift flour along with baking powder, soda and cocoa into a batter. Whisk until combined. Fold in chopped chocolate.
- Heat large frying pan on a high heat, pour in some oil. Using large spoon, pour in batter. Cook each pancake until bubbles appear on top, then flip and cook on another side.
- For cheery syrup, in a small saucepan, bring jam and water to gentle simmer. Simmer on a medium-low heat for few minutes. If it’s too sweet, stir in lemon juice. Add more water to make it more thin, if desired.
- In a serving bowl, stir together mascarpone and maple syrup or honey.
- Serve pancakes with mascarpone and cherry syrup.
Enjoy!