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1
Roughly chop the chocolate, and sift together the flour, cocoa and baking powder and stir in the sugar.
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2
Make a well in the centre of the mixture and beat in the egg, then gradually stir in the milk, to make a thick batter.
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3
Once the batter ingredients are well-combined, stir in the chocolate.
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4
Melt a little butter in a large non-stick pan and add spoonfuls of the batter, spacing them well apart.
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5
Cook for 2-3 minutes on each side, or until they start to brown.
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6
Transfer the cooked pancakes to a warm plate, and keep warm while you complete making the rest of the pancakes.
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7
Clean the pan with paper towelling.
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8
The Cherry Sauce: Drain the cherries and pour the syrup into the pan, mix cornflour with a little cold water to make a thin paste, and once it is smooth, pour this into the pan with the syrup.
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9
Stir the sauce continuously over a low heat until it thickens.
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10
Stir in the vodka, remove the pan from the heat and stir in the cherries.
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11
Serve the pancakes with spoonfuls of the cherry sauce and sour cream.
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12
Alternatives: If you cannot find sour cherries, use Morello or black cherries which are sold in cans or jars.
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13
Use any liqueur in place of the vodka, or white wine, or a fruit juice.
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14
And use yoghurt rather than sour cream.
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15
Or custard.
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16
I have in one of my cookbooks a microwave custard recipe, which I have yet to try, but it sounds good!
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17
Jen T's Microwaved 'baked' Egg Custard Recipe #31215.
