About the Recipe
Ingredients
Cherry Syrup
2 cups frozen cherries
1/4 cup sugar
1/2 cup pure maple syrup
1 tbsp fresh squeezed lemon juice
1 tsp almond extract
Pancakes
2 cups all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1/4 cup poppy seeds
1 1/2 cups whole milk
3 large eggs, yolks and whites separated
8 tbsp butter, divided
1 tsp almond extract
Preparation
Step 1 :
Place frozen cherries and sugar in a medium sauce pan set over medium heat. Stew cherries until tender and falling apart, 15-20 minutes. Using a slotted spoon, remove the cherries from the pan. Press the hot cherries through a fine mesh sieve, as to macerate them.
Step 2 :
Place the macerated cherry product back into the pan, with the juices. Add the maple syrup, lemon juice and almond extract into cherry juice. Bring to a boil and simmer until reduced by a third and slightly thicker.
Step 3 :
Sift flour, baking powder, sugar and salt into a large bowl. Add poppy seeds to dry ingredients. Toss to distribute evenly.
Step 4 :
Separate the eggs into 2 separate bowls. Yolks in one bowl, whites in the other.
Step 5 :
Using an stand mixer fitted with a whisk attachment, whisk the milk, egg yolks, melted butter and almond extract to the mixer, whip until combined.
Step 6 :
Add the dry ingredients to the bowl and mix until just combined; batter will be slightly lumpy. Do not over mix.
Step 7 :
Place egg whites in a separate mixing bowl. Using an electric hand mixer, whisk until medium peaks form. Gently fold half of the egg whites into the batter with a rubber spatula. Gently fold in remaining whites.
Step 8 :
Heat a griddle until hot, at 350° F. Add a little of the remaining unmelted butter to hot griddle. Add a scant ½ cup pancake batter and let set. When bubbles begin to form, lift pancake once golden brown, flip over. Cook until golden brown on both sides. Serve immediately.
*Store leftover cherry syrup in an airtight container in the refrigerator for 1 week.