Pancakes with Sweet Cherries in Syrup

Pancakes with Sweet Cherries in Syrup

Sunday, December 20, 2020

My favorite pancake recipe, I have made this so many times, I can actually do it from memory.  These are so much better than the box variety, or bag, or whatever.  Takes literally 3 minutes to get this together from scratch for amazingly fluffy and flavorful pancakes.  Best served with pure maple syrup or one of my new favorites, date syrup.

Pancakes

Servings: 4

Prep time: 5

Cook time: 10-15

Ingredients

• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp sugar
• 1/2 tsp salt
• 1 3/4 cup milk
• 1 egg
• 2 tsp vanilla
• 1/4 tsp butter for the pan
  
  Cherry Syrup
   
• 1 cup fresh or frozen sweet cherries
• 2 heaping tbsp sugar
• 1/4 cup water
• 1 tsp cornstarch

Instructions

1. In a saucepan, combine 1 cup of cherries with 2 tbsp sugar, 2 tbsp water.  Cook over medium heat for 5 minutes, crushing the cherries with the back of a spoon to break them down a bit.  When the cherries have cook for a few minutes, add 1 tsp of water to 1 tsp of cornstarch, stir through, and add to the cherry mixture.  It should thicken immediately. 
2. In a large mixing bowl, add the dry ingredients together and sift with a wire whisk.
3. In a 2 cup measuring cup, add the wet ingredients, using the wire whisk to thoroughly combine, Set aside.
4. In a small saucepan, place the cherries, sugar, and water.  Bring to a simmer and allow to cook for 5-10 minutes keeping an eye on them so they do not cook dry and burn.  Add more water as necessary, and cook until the desired thickness.
5. Important:  When you combine the wet and dry ingredients - optimally you should be ready to cook the pancakes in 5 minutes.  This allows the flour to hydrate and the baking soda optimal time to reach its peak reaction time.  This is what will give you light fluffy pancakes.
6. Heat a flat bottom pan, Comal, or griddle to medium low heat.  Allow the surface to completely heat up and using a spatula, melt and spread a small bit of butter across the surface.
7. Using a 1/4 cup measuring cup/scoop add as many pancakes as your pan allows.  When you start to see bubbles and drying around the edges, it's time to flip.  Use your wrist in a quick motion - if you are not good at this flip, cook one pancake at a time until you get the hang of it.

 

Set aside or eat immediately smothered in whatever floats your boat.

All photographs copyright Janet S. Grey.

https://www.tinkskitchen.com/2020/12/pancakes-with-sweet-cherries-in-syrup_20.htm
Pancakes from Scratch, Breakfast, Pancakes, Sunday Mornings

By Krumpetina