Pancakes are a Saturday morning tradition in my family. My folks love when all the kids and grandkids show up for a marathon pancake breakfast. My dad used to turn pancakes as long as somebody would sit at the table and eat. Let me tell you, with five kids, nine grandchildren and an odd number of tag along friends, there was somebody eating for hours!
Of course, the coffee pot and the tea kettle were constantly brewing hot beverages, since you can’t eat pancakes without something to rinse down that goodness. We always topped our pancakes with peanut butter, but I recently found something new to try.
Chocolate Hazelnut Spread, the most popular brand name is Nutella. I know Nutella is nothing new in the grocery, but it is becoming quite the popular item with my family!
My daughter has even taken to making peanut butter and Nutella sandwiches. I’m not sure how she manages to talk after she eats those, unless she’s drinking a gallon of coffee along with it. I love the flavors, but both spreads are “stick to the top of your mouth” gooey.
To dress up the pancakes even more, we’ve added some fruit and whipped cream. We call our favorite combination “Black Forest”.
Black Forest Pancakes
3 sm. Pancakes
½ c. Cherry Pie Filling
4 T. Nutella spread
Smooth Nutella spread over each pancake. Stack pancakes on serving plate. Top with cherry pie filling and whipped cream.
Approximate Nutrition Information: Servings Per Recipe: 1, Amount Per Serving: Calories: 766, Fat: 26g, Cholesterol: 17mg, Sodium: 772mg, Total Carbs: 121g, Protein: 11g.
Make it a Meal: This is a great Saturday brunch dish. If you want to make it more of a full meal, add some sausage and a fruit cup. I recommend a cup of strong, hot coffee!
Variations: Layer the pancakes with cherries in the middle. Sprinkle with coconut or drizzle with chocolate syrup. If you really want to up the calorie punch, add maple syrup.
Another favorite way to jazz up this dish is to use chocolate chip pancakes instead of plain pancakes. Kids like waffles in this recipe, in place of pancakes. Or, if you’ve mastered the art or making crepes, replace the pancakes with crepes and turn this into a fanciful meal, worthy of fine china plates.
To up the nutritional values, you can make whole wheat or buckwheat pancakes, and use fresh cherries.
Reader Feedback: Fresh garden produce makes the best tomato, cucumber and onion salad. However, if garden produce isn’t available to you because you are not a gardener, or your neighbors don’t share their bounty, you may find some fabulous produce at a farmer’s market.
Noel Lizotte is enjoying the summer sunshine! More recipes are available on her website or in her cookbook, for sale at www.ApronFreeCooking.com