Chocolate-Cherry Browned Butter German Pancake (or Dutch Baby Pancake)
Also known as a Cherry Ripe inspired pancake. Cherry Ripe = Chocolate; Cherries; and Coconut. One of the best combinations besides Nutella and, well, everything.
And what seemed like an accident at first, became a really, really good mistake. I browned the butter…accidentally and maybe on purpose, while the pan was heating in the stove. Best.tasting.German.Pancake.ever.
What beats standing next to a stove all morning flipping pancakes, while there are screaming hungry children hanging off you? Making a big ass pancake. In a blender. That takes less than 3 minutes to blend. Then pouring the batter in a steaming hot cast iron skillet sizzling with browned butter; placing it into the oven to see it puff in pancake glory.
When Cherries go on sale over here, there’s no other choice than to buy as many as you can. Hoarding them in our Winter Aussie Hibernation, because who knows how long it’s going to take to see them here again.
So, with all of these Cherries by my side, I had to do something. Right? Cherry Compote and chocolate melting through the sweet Cherry syrup to create a Cherry-Chocolate Compote.
And to maintain the Cherry Ripe inspiration, toasted coconut flakes over the top.
Holding on to Summer for just a little bit longer with Cherries, I was so happy to see them. So plump, ripe and juicy. And whats better than putting them on pancakes?
Weight Watchers: 6pp per serve! (1 out of 6 slices including compote)
- 3 tablespoons reduced fat butter, divided
- ½ cup plain/all purpose flour
- ½ cup reduced fat milk
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 2 cups pitted and stemmed cherries
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1-2 tablespoons Cointreau (adjust to your tastes - or substitute with fresh squeezed lemon or orange juice)
- 40g | 1.5oz dark/semi sweet chocolate, roughly chopped (or chocolate of choice) - I used 4 squares of Lindt 70%
- Icing/confectioners sugar
- Toasted coconut flakes
- Dollop cream (or Greek yogurt) to serve
- Heat oven to 200°C | 400°F. Heat 2 tablespoons of the butter in a cast iron skillet (or oven proof non stick frying pan). Once butter has melted, transfer to the oven and allow to brown.
- Meanwhile, combine flour, milk, sugar, vanilla and salt in a magic bullet blender (or normal blender). Blend for a minute; stop and scrape down the sides to ensure no extra flour is sticking to the sides; and blend again until the mixture is lump free. Add the eggs and blend again until smooth. Set aside.
- Once butter has browned in the pan; remove pan with oven gloves; add the remaining tablespoon of butter to the pan and stir it through the browned butter to combine. Quickly pour the pancake batter into the hot skillet/pan. Return the pan to oven and bake until the pancake is puffed and golden (15-20 minutes). While the pancake is in the oven, prepare Cherry and Chocolate Compote.
- Combine the Cherries, water, sugar and Cointreau (or juice) in a small saucepan. Bring to a gentle boil; reduce heat down to low and gently simmer until a syrup forms and the cherries soften (about 10 minutes). You may need to lift the saucepan over the heat a couple of times to prevent the liquid in the pan from over flowing. Add the pieces of chocolate and allow them to melt through the cherries.
- Dust with confectioners/icing sugar (optional); dollop some cream or yogurt of your choice over the pancake; spoon the compote over the cream; sprinkle with toasted coconut flakes.
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