Cherry Pancakes With Cherry-Maple Syrup
- Total Time
- 40 minutes, plus at least 8 hours' standing time for syrup
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Ingredients
- 1cup maple syrup
- 1cup dried sour cherries, chopped
- 1egg
- 1½cups buttermilk
- 1¼cups all-purpose flour
- 1tablespoon sugar
- 2teaspoons baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 2tablespoons melted butter, cooled
- ½cup chopped dried sour cherries
The Syrup
The Pancakes
Nutritional analysis per serving (4 servings)
492 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 98 grams carbohydrates; 2 grams dietary fiber; 61 grams sugars; 9 grams protein; 680 milligrams sodium
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