Cherry Blueberry Chocolate Pancake
1.
Add a scoop of Cacao powder to the Shaker pancake bottle, pour cold water into the bottle according to the instruction line, and shake the bottle vigorously. After about 1-2 minutes, the batter of pancake is done.
2.
Preheat a non-stick pan on a medium-to-low heat. Dip a little butter with kitchen paper to wipe the bottom of the pan evenly. Pour a spoonful of batter into the pan. The batter naturally extends outward into a round shape.
3.
When small bubbles appear on the surface of the batter, it indicates that the bottom has been formed. At this point, turn the pancake over and fry for about 1-2 minutes on each side until it is golden brown and ready to cook.
4.
In a small pot, heat the pitted fresh cherries, blueberries, water, and honey to a boil. Reduce the heat to a simmer and stir. After about 5 minutes, the cherries and blueberries begin to "melt" and the jam becomes thick. Turn off the heat. After cooling at room temperature for 5 minutes, pour half of the jam into the blender and start mixing until it becomes smooth, then pour it back into the pot and mix with the other half of the jam. Heat and boil again, add cornstarch mixed with water, cook for one minute, cherry blueberry sauce, done!
5.
Spread each piece of pancake evenly with cherry blueberry jam, and top with yogurt, blueberries, and cacao powder at the end.
6.
Cherry Blueberry Chocolate Pancake, done!
Tips:
Lazy people in the kitchen can make a detour to choose cherry/blueberry jam by themselves!
Here is how to make pancake batter if you don’t have Shaker pancake?
Ingredients for Pancake batter:
All-purpose flour 200g
Baking powder 10g
300ml milk
2 eggs sugar 30g
Salt 3g
Hold the egg and milk with an electric mixer. After the eggs and milk are evenly beaten, pour in all-purpose flour, sugar, salt and baking powder, mix and continue to beat.
Leave the evenly beaten batter for half an hour to 1 hour. After the baking powder is fully functional, stir it evenly with a spoon.