1Heat oven to 200C(180C fan) gas 6. Make up the batter for the pancakes as directed on the bottle and cook.
2Fill each pancake with a spoonful of the cherry pie filling, roll up and
place in a heatproof dish. Cook in the oven for 6-8 minutes until warmed through.
3Meanwhile put all the ingredients for the chocolate sauce in a small saucepan
and heat over a low heat, stirring a little until the chocolate has melted and the sauce smooth. Serve warm with the filled pancakes.
Fluffy, stackable pancakes are a Southern brunch staple. This recipe, developed by Birmingham, Alabama-based chef John Hall, makes a rich pancake that still maintains a light texture. Top your Ricotta Pancakes with smoky Brown Butter-Maple Syrup.