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Almond Pancakes With Sour-Cherry Syrup

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

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Rate this recipe 4.6/5 (15 Votes)

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)

Details

Preparation

Step 1

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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