Author of Ed Engoron’s Choclatique, Running Press, 2011
I love my delicious spiced buttermilk pancakes when they’re dotted with lots of butter and soaked with real maple syrup. I can’t stand the taste of those artificial maple-flavored pancake syrups—it’s got to be the real thing or nothing. But I decided to dress them up for Valentine’s Day and give these buttermilk pancakes the Choclatique Kiss.
It starts and ends with Choclatique’s Snowy White Chocolate. You’ll discover pancakes that are so light and fluffy they’ll float off the plate. To give it that special touch I formed my pancakes in a 6-inch heart-shaped mold that I purchased at Sur la Table for about $9. It was a worthwhile purchase as I found other things to use it for in this Valentine’s Day collection of recipes. The extra special bonus was it is made in America… Gardena, California.
Instead of butter and syrup I topped these pancakes with a white chocolate-cherry ganache. Don’t let that word scare you away—it’s simply half and half, white chocolate and canned cherry pie filling. I purchased Comstock Cherry Pie Filling because it has the best ratio of cherries to sauce. I guarantee this morning recipe will pay big Valentine’s Day benefits for years to come. This recipe is also suitable for weekends and birthdays.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: 40 minutes
Yield: 8 to 10 six-inch heart shaped pancakes
For the Topping:
1 cup half and half
1 cup Choclatique White Chocolate Pastilles
1 can (21-ounces) cherry pie filling
1/2 cup granulated sugar
1/2 teaspoon lemon juice
1/4 teaspoon kosher salt
For the Pancakes:
2 cups Bisquick Baking Mix (yes, it’s okay to use Bisquick; I do)
2 large eggs
1 cup buttermilk (see ChefSecret below)
1/4 cup milk
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup Choclatique White Chocolate Curls
- Combine the half and half and white chocolate in a microwave safe bowl. Microwave for 60 seconds and stir to combine completely. If needed, heat for additional 15 second bursts to achieve a perfectly smooth consistency.
- Add the cherry pie filling, sugar, lemon juice and salt to the white chocolate and stir until well combined. Cover and set aside.
- Combine the Bisquick, eggs, buttermilk, milk, sugar and spices in a mixing bowl and stir until just combined. The batter should be slightly lumpy.
- Brush a little butter on the hot griddle.
- On a griddle over medium heat, scoop 1/2 cup of the batter for each pancake (into the heart form if using) onto the griddle. When the batter starts to bubble on the top and the edges start to dry slightly flip the pancake and cook until golden brown.
- Finished pancakes can be kept in a warm oven until all the batter has been used.
- Microwave the cherry filling to your desired temperature and drizzle over your hot pancakes!
ChefSecret: Do not over mix your batter. The batter for your buttermilk pancakes should not be beaten smooth; it should have small to medium lumps in order to make really light and fluffy pancakes with lots of buttery flavor! If you don’t have buttermilk, just add 1 tablespoon of white vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let it stand for a few minutes before you use it in the pancake batter.