Cherry Pancakes With Cherry-Maple Syrup
Published July 23, 1994
- Total Time
- 40 minutes, plus at least 8 hours' standing time for syrup
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Ingredients
THE SYRUP
1 cup maple syrup
1 cup dried sour cherries, chopped
THE PANCAKES
1 egg
1 ½ cups buttermilk
1 ¼ cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons melted butter, cooled
½ cup chopped dried sour cherries
Nutritional analysis per serving (4 servings)
98 grams carbs; 59 milligrams cholesterol; 492 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 2 grams fiber; 680 milligrams sodium; 9 grams protein; 61 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the syrup, bring the maple syrup to a boil in a medium-size saucepan. Immediately remove from the heat and stir in the chopped cherries. Let stand at least 8 hours or overnight in the refrigerator. Strain.
- Step 2
To make the pancakes, whisk together the egg and buttermilk in a medium-size mixing bowl. Sift together the flour, sugar, baking powder and baking soda, and combine with egg mixture. Stir in the melted butter and the cherries.
- Step 3
Spoon the batter onto a hot griddle and cook until golden brown on both sides. Repeat with remaining batter. Warm the cherry syrup and place in a small pitcher. Divide the pancakes among 4 plates and serve immediately, with the cherry syrup on the side.
Private Notes