Ingredients
The following ingredients have 6 Servings
- 2 cups frozen cherries
- 1/4 cup sugar
- 1/2 cup pure maple syrup
- 1 tbsp fresh squeezed lemon juice
- 1 tsp almond extract
- 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
Instruction
- 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. 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. Sift flour, baking powder, sugar and salt into a large bowl
- Add poppy seeds to dry ingredients
- Toss to distribute evenly
- Separate the eggs into 2 separate bowls
- Yolks in one bowl, whites in the other
- 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.Add the dry ingredients to the bowl and mix until just combined; batter will be slightly lumpy
- Do not over mix. 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
- 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.**This recipe was adapted from Clinton Street Baking Company in NYC.
