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1
First, make the sauce.
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2
Combine halved cherries, honey and 1/4 cup water in a small saucepan over medium heat.
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3
Combine remaining water and cornstarch to make a slurry and set aside.
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4
Bring to a boil, stir in cornstarch mixture and let boil for about 30 seconds, then reduce heat to simmer and cook about 5 more minutes.
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5
If too thick, add more water, a tablespoon at a time.
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6
Keep warm.
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7
For the pancakes, in medium bowl, mix buttermilk and beaten egg.
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8
In a separate small bowl, combine flour, cocoa, sugar and baking powder until well blended.
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9
Add flour mixture to buttermilk mixture and blend well.
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10
Stir in melted butter and vanilla.
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11
The batter will be a little thick, stir often.
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12
Heat a nonstick griddle or frying pan over medium heat, adding butter for frying pancakes.
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13
To make 4 inch pancakes, use about 3 tablespoons batter.
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14
Cook until bottom is cooked, about 2 or 3 minutes, and turn over with spatula.
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15
Cook until done, and remove from pan and cover to keep warm.
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16
Continue with remaining batter.
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17
To assemble dessert, place one pancake on plate, top with 1 or 2 tablespoons cherry sauce, top with another pancake, and more cherry sauce.
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18
Sprinkle generously with powdered sugar.
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19
Garnish with mint leaves to make a nice presentation.
