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