Almond Pancakes With Sour-Cherry Syrup

Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste.
Photo by Henya B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup dried sweetened sour cherries

  • 1

    cinnamon stick

  • 1/2

    cup maple syrup

  • 1 1/2

    cups all-purpose flour

  • 1/4

    cup whole-wheat pastry flour

  • 1/4

    cup quick-cooking oats

  • 2

    teaspoons baking soda

  • 1

    teaspoon kosher salt

  • 2

    eggs, beaten

  • 2

    cups lowfat buttermilk

  • 1/4

    teaspoon almond extract (optional)

  • Oil or butter, for greasing pan

  • 1/2

    cup sliced almonds, divided

  • 1/2

    cup nonfat plain Greek yogurt (optional)

Directions

In a small saucepan, bring cherries, 1/2 cup water and cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 tsp almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.

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