Ingredients
Equipment
Method
Directions:
- Step 1: Prepare the Cherry Topping - In a medium saucepan, combine the frozen cherries, kirschwasser, brown sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the cherries are heated through and the mixture thickens slightly. Set aside to cool.
- Step 2: Make the Pancake Batter - In a large mixing bowl, whisk together 2 cups of Pamela’s Baking & Pancake Mix, 1/4 cup of unsweetened cocoa powder, and 1/4 cup of brown sugar until well combined.
- Step 3: Add Wet Ingredients - Pour in 1-1/2 cups of sweetened vanilla soy milk and 2 tablespoons of vegetable oil. Mix until just combined, being careful not to overmix. Fold in 1/2 cup of chocolate chips.
- Step 4: Heat the Griddle - Preheat your frying pan or griddle over medium heat. Lightly grease it with a bit of oil or cooking spray.
- Step 5: Cook the Pancakes - Pour a ladleful of pancake batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until the pancakes are cooked through. Repeat with the remaining batter.
- Step 6: Whip the Cream - In a mixing bowl, pour in 1 cup of cold heavy cream and add 2 teaspoons of vanilla bean paste. Using a hand mixer or whisk, whip the cream until soft peaks form.
- Step 7: Assemble and Serve - Stack the pancakes on a plate, top with the cherry mixture, and generously dollop with whipped cream. Drizzle with extra chocolate syrup if desired, and enjoy!
Notes
- You can make the pancake batter in advance and store it in the refrigerator for up to 24 hours.
- The cherry topping can be made ahead of time and stored in an airtight container in the fridge for up to three days.
- Cooked pancakes can be stored in the refrigerator for up to 4 days or frozen for up to a month.