I think you can call yourself very lucky if you have more than a handful of bosom friends in your lifetime. You know those kind of friends; the one who you can talk to about anything and everything, the one you share your deepest darkest secrets. One you get into fights over the smallest things that then require another fight just to make up. One you can pick up a conversation right where you left it and continue without a jarring or awkward moment.
Karina is one of those friends to me, We haven’t truly talked to each other for about a year and have only started to do so when my clinical rounds were almost coming to an end. And when we did talk, it was almost like we never left high school where we’re almost joined at the hip. We talked about boyfriends and exes, reminisce about how we used to share a cup of pot noodles (what’s the girl equivalent of bromance?) and get massive headaches from the MSG, about parental expectations now that we’re getting older and the excitement to see each other again in a couple of months after almost 3 years since we last met.
You guys know I hate pancakes. I hate them like it’s nobody’s business. But she adamantly requested for a recipe post for them and so here they are, and here is to everlasting bosom friends.
BLACK FOREST PANCAKE (serves 2 ):
[ 1 cup flour + 1/4 cup unsweetened cocoa powder + 1/4 cup sugar + 1/2 teaspoon baking powder + 1/2 teaspoon salt + 1 cup buttermilk + 1 egg + 2 tablespoons butter, melted + 1/3 cup chopped dark chocolate + 2 cups cherries (I’m using strawberries) pitted and halved + 2 tablespoons sugar + 2 teaspoons corn starch + 1/4 cup plus 1 tablespoon water + 1/2 cup whipping cream + 2 tablespoons sugar ]
Whip the cream with sugar until it forms soft peaks. Refrigerate until needed.
Dissolve the cornstarch in 1 tablespoon of water. Simmer the strawberry, sugar and 1/4 cup water over medium heat until the strawberries soften. Add the cornstarch liquid and cook over low heat until the sauce thickens, about 5 minutes. Set aside until needed.
Combine the flour, cocoa powder, sugar, baking powder and salt in a large bowl. Give it a whisk to break up any lumps. Combine the buttermilk, egg and butter in another bowl. Mix the wet ingredients into the dry ingredients. You can add the chopped dark chocolate now and stir to combine, or sprinkle some on top of the batter while it is cooking.
Heat a pan over medium heat and melt a touch of butter in it.
Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
If you’re putting the chopped chocolate into the batter, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. If you’re putting the chocolate on top, cook it only for 30 seconds. Repeat for the remaining batter.
To assemble, start by laying a pancake on the plate, top with a little bit of berry sauce, followed by a small amount of whipped cream, about half a teaspoon of each.
Keep building layers like that until you run out of pancakes, or until tower has reached desired height. Finish by topping with berry sauce, a dollop of cream and a sprinkling of dark chocolate shaving.