My energy level has always fluctuated dramatically. It evens out slightly when I cut sugar and grains from my diet but never completely normalizes. I think in my case it’s more an issue of brain chemistry than blood sugar (though it can definitely be a combination of both). It’s a good thing I managed to get slightly ahead before the holiday weekend because so far I am a complete zombie this week.
Every day last week I was testing 3 recipes along with 2-3 photo shoots. It was nonstop from the moment I woke up to the time I collapsed in bed. I wish I could bottle that energy for days like today. We’re leaving for Germany and the Czech Republic in just over 2 week and I am in a slight panic over everything I still need to finish before then.
These chocolate cherry pancakes were one of the many recipes I created and photographed during my energy rush. They’re thick, fluffy and not overly sweet which is just how I like my pancakes. The batter is slightly thicker than normal and thanks to some baking powder and baking soda, they fluff up nicely when they hit the skillet. I like them with a light drizzle of maple syrup, but another great option would be to make a cherry compote topping. To do this, simply macerate some chopped up cherries in sugar for 30 minutes (approximately 1/2 – 1 tablespoon per cup of cherries) and then cook them down in a small saucepan over medium heat. Easy and perfect for Sunday brunch.
Yields 4-6 servings
10 minPrep Time
15 minCook Time
25 minTotal Time
- 10 ounces (2 cups) all purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 2 cups cherries, pitted and chopped (think blueberry size)
- high heat oil (such as coconut or ghee) for cooking
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt. In a separate bowl, whisk together the buttermilk, egg and butter.
- Pour the liquid ingredients into the dry ingredients along with the chopped cherries. Stir until just combined. The less you stir, the lighter the pancakes will be.
- Heat a large skillet over medium heat for 3 minutes. Add approximately 1 teaspoon of cooking oil followed by some pancake batter (I like to use a cookie scoop or ladle to keep the pancakes even). Cook until bubbles begin appearing on the pancakes, 2-3 minutes, and then flip. Cook for another 1 1/2-2 minutes until the pancakes are cooked through. Remove the pancakes to a plate and repeat this process with the remaining batter.
- Serve warm with maple syrup or your favorite pancake toppings.
If fresh cherries are not in season, frozen cherries will work perfectly. Don't thaw them out first; simply add them directly to the pancake batter.