cherry chocolate sumac skillet pancake recipe


  • 250g frozen cherries (about 2 cups)
  • 40g sugar (3 tablespoons)
  • 2 teaspoons sumac, plus more for sprinkling
  • 80g flour (about 2/3 cup)
  • 65g granulated sugar (1/3 cup)
  • 3g salt (1/2 teaspoon)
  • 3 large eggs (170g)
  • 30g (2 tablespoons) melted butter
  • 235g (1 cup) buttermilk (or regular milk mixed with a spoonful of yogurt)
  • 15g cold butter (1 tablespoon)
  • 15g brown sugar (1 tablespoon)
  • 75g chocolate buttons or chips (1/2 cup), plus more for melting and drizzling


  1. Combine the cherries, sugar, and sumac, and let them sit and macerate for at least 40 minutes. Once they’ve collected lots of juices, place in a colander and strain the syrup away. Save the syrup to pour on top of the pancake later. Set aside while you make the batter.
  2. Preheat the oven to 475°F (245°C).
  3. Whisk together the flour, sugar, salt, eggs, and butter. Once well combined, stir in the buttermilk until smooth. Set aside.
  4. Place the cold butter in an ovenproof skillet and place over medium heat. Once it’s melted, add the brown sugar, stir, and let it sit. As soon as it starts smoking a little, pour in the batter, followed by the macerated cherries, chocolate buttons/chips, and another pinch of sumac. Move right to the oven.
  5. Bake for about 18 minutes, just until it’s set throughout and puffy around the edges. The texture should be custardy, like a clafoutis. Serve right out of the skillet with a little extra chocolate and some of the cherry juices.