Recipe Background
Nothing can put a smile on your face like Cheery Cherry Pancakes! These ultra-fluffy, ultra golden poppy seed pancakes are wonderfully nutty and buttery, which would be amazing all on their own. But then each delicious pancake is topped with a homemade sweet and tart cherry syrup! And whipped cream! And berries and almonds, because these are Cheery Cherry Pancakes! They're all about making you happy!
Nothing can put a smile on your face like Cheery Cherry Pancakes! These ultra-fluffy, ultra golden poppy seed pancakes are wonderfully nutty and buttery, which would be amazing all on their own. But then each delicious pancake is topped with a homemade sweet and tart cherry syrup! And whipped cream! And berries and almonds, because these are Cheery Cherry Pancakes! They're all about making you happy!
Ingredients
For the cherry syrup:
- 2 cups frozen cherries
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract optional
For the pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup sugar
- 1/2 teaspoon sea salt
- 1/4 cup poppy seeds
- 1 1/2 cups whole milk
- 3 large eggs yolks and whites separated
- 6 tablespoons salted butter melted, plus 2 tablespoons, softened, divided
- 1 teaspoon almond extract optional
Optional, for topping:
- whipped cream to taste
- fresh berries to taste, of your choice
- almonds to taste, sliced
Directions
- In a medium saucepan over medium heat, add the cherries and 1/4 cup of the sugar and cook, while stirring, until the cherries release their juices and come to a simmer.
- Simmer the cherry mixture, while stirring occasionally, until they are tender and falling apart, about 15-20 minutes.
- Transfer the saucepan from the heat.
- Set a fine-mesh sieve over a large bowl.
- Pour the cherry mixture into the sieve, then using the back of a spoon, gently press the cherry mixture through the sieve.
- Transfer the macerated cherries and the juices back to the saucepan.
- Add the maple syrup, the lemon juice, and 1 teaspoon of the almond extract to the cherry mixture and stir to combine.
- Bring the cherry mixture to a simmer over medium-high heat.
- Reduce the heat to medium-low and simmer until it is reduced by 1/3 and slightly thickened.
- In a large bowl, sift the flour, the baking powder, the remaining sugar, and the salt together.
- Add the poppy seeds to the flour mixture and stir to combine.
- In a separate large bowl, add the milk, the egg yolks, 6 tablespoons of the melted butter, and the remaining almond extract and whisk to combine.
- Add the flour mixture to the milk mixture and mix just until a batter forms. The batter should be slightly lumpy.
- In a separate mixing bowl, add the egg whites and using an electric hand mixer, beat until medium peaks form.
- Add 1/2 of the egg whites to the batter and using a rubber spatula, gently fold to combine.
- Add the remaining egg whites to the batter and fold gently to combine.
- Heat a large skillet over high heat or a griddle to 350 degrees F.
- Add 1 tablespoon of the remaining softened butter to the hot skillet and allow it to melt.
- Working in batches, add the pancake batter in 1/2 cup measurements to the melted butter and cook until bubbles begin to form, about 2-3 minutes.
- Flip the pancakes and cook until golden-brown on all sides, about 2-3 minutes.
- Transfer the cooked pancakes to a plate and keep them warm.
- Repeat with the remaining softened butter and the remaining batter.
- Serve immediately topped with the cherry syrup, the whipped cream, the berries, and the almond slices.
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