Cherry Buttermilk Pancakes with Chocolate Drizzle + Sea Salt

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I was asked to put together a recipe for Style Me Pretty Living right around the time I was daydreaming about my favorite cookie in Philadelphia. Metropolitan Bakery has a sour cherry dark chocolate and sea salt cookie that will change your life.  Really, you will wonder how you survived this long without it.  It's good enough that when my mom come to visit, she makes sure we stop by just for that cookie.

I got thinking I could make a pretty decadent pancake with those three things, plus I do love a good reason to have chocolate for breakfast.  You can see the Style Me Pretty Living post  here.

Cherry Buttermilk Pancakes with Chocolate Drizzle + Sea Salt
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

Cherry Pancakes
Combine flours, sugar, baking powder, baking soda and salt in a large bowl and set aside. 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. 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. Once the bubbles on the surface begin to pop, flip the pancake over to the other side until lightly browned and cooked through.

Chocolate Drizzle
In a small saucepan 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. Serve immediately over cherry pancakes and sprinkle with sea salt. 

download printable recipe here

Jillian GuyetteComment