How to Make Chocolate Cherry Pancakes With Cherry Syrup

Decadent pancakes are a special treat for any breakfast, brunch or dessert. Mascarpone cheese and cherry syrup add a touch of elegance to this otherwise humble family favorite  Top with shaved chocolate if desired.

Ingredients:

1-1/2 cups (375 mL) all-purpose flour

3 tbsp (45 mL) granulated sugar

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1/4 tsp (1 mL) salt

1-3/4 cups (425 mL) buttermilk

1 egg

2 tbsp (30 mL) butter, melted

2 tsp (10 mL) vanilla

3/4 cup (175 mL) sweet cherries, pitted and halved

1/3 cup (75 mL) dark chocolate chunks

1 tbsp (15 mL) canola oil

1/2 cup (125 mL) mascarpone cheese

2 tbsp (30 mL) maple syrup

Cherry Syrup:

2 cups (500 mL) sweet cherries, pitted and halved

1/2 cup (125 mL) maple syrup

1 tsp (5 mL) lemon juice

Directions:

1. Cherry Syrup: In saucepan, bring cherries and maple syrup to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Stir in lemon juice. Set aside.

2. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and 1 tsp of the vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy. Fold in cherries and chocolate.

3. Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Using scant 1/3 cup per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 4 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to baking sheet; cover and keep warm in 250ºF (120ºC) oven.

4. In bowl, stir together mascarpone cheese, maple syrup and remaining vanilla. Serve with pancakes and cherry syrup.