Black Forest Pancakes Recipes

Steps:

• Pulse the granola in a food processor and transfer to a small dish. Spread some chocolate frosting on each pancake. Divide the ice cream between 2 of the pancakes and top with the remaining pancakes. Roll the edges of the ice cream sandwiches in the granola.
• Put the sandwiches on a baking sheet, cover with plastic wrap and place in the freezer for at least 1 hour and up to 2 weeks.

Steps:

• Combine first 6 ingredients; Make a well in center of mixture.
• Combine chocolate milk, egg and margarine; Add to dry ingredients, stirring just until dry ingredients are moistened.
• For each pancake, pour 2 tablespoons batter onto a hot griddle or skillet coated with cooking spray.
• Turn pancakes when tops are covered with bubbles and edges look cooked.
• Top with cherry sauce: Combine sugar, cornstarch and water in a saucepan, stirring until smooth.
• Add lemon juice and cherries, stir well.
• Cook over medium heat, stirring, constantly, until thickened and bubbly.

Steps:

• Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick.
• Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool.
• Mix cherry puree and vodka together in a bowl.
• Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.