Chocolate-Cherry Browned Butter German Pancake
Try this Chocolate-Cherry Browned Butter German Pancake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons water
- 3 large eggs
- 2 tablespoons granulated sugar
- 3 tablespoons reduced fat butter divided
- 1/2 cup plain/all purpose flour
- 1/2 cup reduced fat milk
- 2 cups pitted and stemmed cherries
- 1-2 tablespoons cointreau (adjust to your tastes - or substitute w
- 40 g | 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
- Carbohydrate 2.69170027760279 g
- Cholesterol 215.237499996841 mg
- Fat 8.60893430435677 g
- Fiber 0.000736111111111111 g
- Protein 6.68951041654089 g
- Saturated Fat 4.34587834652306 g
- Serving Size 1 1 Serving (74g)
- Sodium 77.6969722173615 mg
- Sugar 2.69096416649168 g
- Trans Fat 1.13261976374823 g
- Calories 113 calories
Step-by-step
- 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.
