Recipe: Cherry Chocolate Pancakes

In The Weekend Foodie column, Di Curtin shares a recipe for some tasty pancakes
Recipe: Cherry Chocolate Pancakes
Stacked Chocolate Pancakes.

Ingredients (Serves 4)

For the pancakes:

150g self raising flour 

2 tbsp cocoa powder 

1 good tsp baking powder 

1-2tbsp sugar, to taste 

1 large fresh free range egg 

1 tsp coffee essence (optional) 

150mls milk 

1 tbsp melted butter 

For the filling:

4 tbsp cherry conserve

 1 tbsp liqueur of choice (optional) 

225mls cream, whipped 

150g fresh cherries, rinsed and dried 

50g dark chocolate, melted, to finish 


  • Sift flour, cocoa powder, and baking powder into a bowl and make a well in the centre. Stir in sugar.
  • Add egg, coffee essence and a little milk from the measure.
  • Start to whisk together. Gradually add remaining milk to make a thickish batter.
  • Stir in melted butter.
  • Mix the cherry conserve with liquor of choice if using. Reserve.
  • Halve and stone cherries, reserving a few on the stalks for decoration Heat a non-stick pan over medium heat and brush lightly with oil.
  • Using a tablespoon, drop spoonfuls of mix onto pan to make small circles, spacing well apart.
  • When the surface starts to bubble and pancakes are puffing up, flip to cook other sides.
  • Slide out onto a warm plate and cover with film Keep warm whilst making remaining pancakes.
  • Whip cream thick.
  • Layer pancakes with cherry conserve, fresh cherries and whipped cream.
  • Finish with whole cherries and melted chocolate drizzled over.

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